Crispy Potato Latkes

There really isn’t a day that goes by without me craving some form of a potato. These days, I’m all about the Crispy Potato Latkes which is fitting as Hanukkah stars this week!

Crispy Potato Latkes from www.whatsgabycooking.com (@whatsgabycookin)

Can someone confirm that I’m not alone in my potato addiction? It really comes out to shine when it’s cold out because I can’t think of anything I’d enjoy more than roasted potatoes, french fries, baked wedge fries with bacon or latkes! Basically anything that is starchy, crispy and warm. The best!!

Latkes are my latest obsession and my box grater has been getting a work-out as I grate potatoes on a daily basis. I dipped these into a chive infused sour cream – but I’ve been getting crafty and dipping them in guacamole (duh), ketchup (why not!) and this crazy delicious red pepper sauce that I use on pasta most of the time. Any way you serve it – you can’t go wrong!

Chive Potato Pancakes

Yield: Serves 8+

Chive Potato Pancakes

Ingredients

  • 1 yellow onion, peeled
  • 3 ½ lbs medium Yukon Gold potatoes, peeled
  • 1/4 cup chives, chopped
  • 2 tablespoons all purpose flour
  • 2 eggs, beaten
  • Kosher salt and freshly cracked black pepper
  • Vegetable or Grapeseed oil
  • Butter
  • Sour cream

Instructions

  1. Using a box grater or food processor fitted with grating disc, coarsely grate the onion and place in mesh strainer to remove excess moisture. Grate the potatoes and add to the strainer. Push out any excess moisture and set aside.
  2. In large mixing bowl, lightly beat eggs, then whisk in flour.
  3. Add the potatoes and onions to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
  4. In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 1/4-cup portions of potato mixture into pan and flatten with spatula to form 3-inch pancakes.
  5. Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while cooking the remaining pancakes. Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Serve with sour cream/chives.
http://whatsgabycooking.com/crispy-potato-latkes/

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9 Comments

  1. I LOVE these, and don’t make them often enough! This must change!!!! My mother used to serve them with apple sauce, but I love the savory dips.

  2. Gaby, I love potato Latkes…have my mom’s recipe, but going to try yours with the chives….and your red pepper sauce …to serve with them. Sounds like a good combination. Usually we eat them with sour cream &/or applesauce. Fun to switch it up! Happy Holidays! Thanks for all of your yummy recipes! ❤️

  3. I love potato pancakes, but haven’t managed to make them very well. This sounds so good, I will try them this weekend for sure!

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