Potato latkes

 

Ingredients

1 ½ pound Russet Potatoes (3 to 4 medium potatoes)

½ Medium Onion minced

2 tbsp All-Purpose Flour

2 Large Eggs

1 tsp Salt

½ tsp Black Pepper

¼ cup Oil (your choice)

1 cup Sour Cream (for serving)

Shredded Veggies, 1 Carrot, 1 Celery, Small Zucchini (optional I like the veggies in the latkes too)

Grate the potatoes either by hand or in a food processor. Line a sieve or strainer with cheesecloth and transfer potatoes to drain any excess liquid.  Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but retain the white potato starch that settles in the bottom of the bowl if you can.

To that liquid add egg, onions, flour, 1-1/2 teaspoons of salt, and freshly ground pepper. Return the potatoes to this mixture and toss to combine. Add shredded veggies if you plan to add them to the latkes.

Preheat oven to 200 degrees. Line a baking pan with parchment paper. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium-high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; the latkes should be golden and crisp on both sides. Eat right away or keep warm in the oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.

Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.