The Spicy Olive’s Potato Latkes
Potato Latkes are a traditional Hanukkah treat but I also make them for Oktoberfest celebrations as my family loves the potato pancakes from Izzy’s. I have a shortcut for making these- I use the dried, shredded potatoes that are available from Costco. It saves the steps of shredding the potatoes and removing the water from the shredded potatoes. The Spicy Olive’s Butter olive oil is my choice to use when I pan fry the potato pancakes but our flavored olive oils would also add a delicious twist to the recipe!
This recipe is an adaptation of a recipe from Gil’s Gourmet, one of our suppliers.
|Prep Time||25 minutes|
|Cook Time||20 minutes|
- 1 pound baking potatoes grated
- 1 meium Yellow Onion peeled and grated
- 1 egg
- 2 Tablespoons bread crumbs, matzo meal or even flour would work
- 1/2 tsp Sea Salt
- 3/4 cup The Spicy Olive Butter olive oil or a single varietal olive oil or your favorite flavored olive oil
- 3 Tablespoons chopped scallions
- 1/2 cup sour cream
- Line a large bowl with a clean kitchen towel or several layers of cheesecloth. Place grated potatoes and onion in the center of the towel, gather the corners and squeeze tightly releasing as much liquid as possible from the veggies (you want the potatoes and onions very very dry). Place veggies in a clean bowl and add egg, bread crumbs and salt. Using your hands, mix together until combined.
- Heat oil in a large skillet over medium high heat. Use a 1/4 cup measure to portion latke mix into even patties. Once the oil is hot, carefully add patties to the skillet and fry until golden brown, about 2 minutes per side. Remove from the skillet and set aside on a wire rack to drain. Repeat this process, adding more olive oil if necessary.
- Serve latkes sprinkled with scallions and with sour cream on the side.