Tag Archives: fried

Latkes

So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)

Happy bright eyed baby girl
Jaenelle giving me a cute, crooked smile

Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.

So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.

I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~

I wonder if one could make these as just onion pancakes. =9

Latkes

Shredded potato and onions result in a more flavorful version of the more well-known hash browns! Eat alone or as a side, it's a flavorful snack!

Ingredients

  • 3-4 large potatoes peeled and cut into long quarters
  • 1/2 cup all-purpose flour
  • 1-2 tbsp seasoned salt (or plain salt and pepper)
  • 2 eggs scrambled
  • 1 large onion peeled and cut to strips
  • oil or butter for frying

Instructions

  • Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
  • Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
  • Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
  • Gently fold in the flour until well mixed.
  • Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
  • Serve with sour cream and chives, or use as a side dish / hash brown replacement.