Latkes are traditional Jewish potato pancakes. It’s fairly similar to American hash browns. They are filling enough to be served as a main dish. I try not to add too much flour because I like to keep my breakfast on the lighter side.
Latkes (Potato Pancakes)
· 4 large potatoes
· 1 whole sweet onion (or yellow onion)
· 1 egg, beaten
· 4 tablespoons of flour
· 1 teaspoon of salt
· a pinch of black pepper
· oil for cooking
· optional: chive
1. Peal and grate the potatoes into fine pieces using a cheese grater or a slicer.
2. Wrap the grated potatoes using a cheesecloth and twist to remove the excess liquid.
3. Chop the onion.
4. Place the grated potatoes into a bowl and add onions, flour, egg, salt and pepper. Mix well.
5. Add oil to a heated pan and pour the mixture into small disc sizes. (Reuse the oil from bacon or sausages if you have. It tastes better!)
6. Cook for few minutes until the bottom turns golden brown, then flip it over.
7. Once both sides are browned and fully cooked, place the latkes onto a steel tray or paper towel to remove the excess oil.
8. Serve with chive on top and ketchup on the side!