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.
Gold potatoes, grated
Yellow onion, grated
Green onions, thinly sliced (more for garnish)
Manischewitz matzo meal (or breadcrumbs or flour)
Allison Centennial Farm eggs
Spectrum canola oil
- 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.
- In a large bowl, whisk eggs together with green onions, salt, pepper, butter, and matzo meal. Add grated potatoes and onions. Mix well.
- 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.
- 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.
- 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.
- Serve hot with a dollop of sour cream and apple sauce. Sprinkle green onions as a garnish and enjoy!