'Tis the season for all things delish.
Take your potato latkes (aka potato pancakes) to the next level with my family's recipe.
4 large russet potatoes. Peeled, washed and grated. *Submerge in water while you prepare the rest.
1 Large vidalia onion - grated
2 eggs - whisked
1/2-1 cup Flour
Salt, pepper to taste
High frying point oil - Avocado or Peanut Oil
*It is very important to keep your potatoes covered in water. Otherwise they will oxidize (turn black) and that's just yucky.
Drain potatoes from water. Squeeze very well. In bowl, combine potatoes with grated onion, eggs, salt and pepper, add enough flour to bind the ingredients together. You'll feel it when it's right.
Place a large frying pan on medium flame. Add oil about 1/2 inch up the sides of the pan. You'll add more as you go through the batches. Bring up to temperature.
Scoop the potato mixture into a 3-4" pattie. Not too thick. Place in hot oil, away from you (in case it splatters). Slightly pat them down. Wait 2-3 minutes to check. Flip when golden brown. Continue with the rest of the mixture, adding more oil as needed.
When still hot, sprinkle with a bit of sea salt, or pink salt.
You can keep the latkes warm in a pre-heated oven of 270f - till you've completed all of them.
Serve Hot.
What to serve with:
Creme Fraiche & Caviar, or Pink Roe &Chives
Creme Fraiche & Smoked Salmon & Chives
Sour Cream & Apple Sauce
Champagne
Happy Eating!