Try these decadent latkes for Chanukah this year! Made with local PrairiErth Farm potatoes, yellow onion, local eggs, a little matzo meal, and some scallions, these latkes are perfect when topped with sour cream and applesauce.
What you'll need for Latkes:
2lb bag of local & organic gold potatoes from PrairiErth Farm, grated
1 organic yellow onion, grated
1/2 cup organic green onions, thinly sliced (more for garnish)
1/4 Manischewitz matzo meal (if not available breadcrumbs or flour will do)
2 local eggs from Allison Centennial Farm
3 T butter, softened or melted
1 tsp salt
1 tsp pepper
1 cup Spectrum organic canola oil
(topping) Kalona organic sour cream
(topping) Santa Cruz organic apple sauce
Directions:
1) Wash and scrub potatoes but don't peel. Grate potatoes and onion, then place them into a sieve with a large bowl underneath to collect any starchy liquid that releases. Let potatoes and onion sit in the sieve for 5 minutes then squeeze out any excess liquid with your hands. Discard liquid.
2) In a large bowl, whisk eggs together with green onions, salt, pepper, butter, and matzo meal. Add grated potatoes and onions. Mix well.
3) Heat up a cast iron pan or thick rimmed pan with canola oil. Heat oil on high and test the heat of the oil by adding a small piece of latke batter. You know it's hot enough when it sizzles right away.
4) Scoop 1/4 cup of batter and form into a patty. Carefully place the patty in the pan and fry on each side for 4-7 minutes or until the latkes are dark golden brown.
5) Once the latkes are flipped and browned on both sides, place them on a brown paper bag or paper towels to drain and absorb any excess oil.
6) Serve hot with a dollop of sour cream and apple sauce. Sprinkle green onions as a garnish and enjoy!
