11 Days Left: Make The Ultimate Latkes
What better way to get into the holiday spirit than by making these crispy + delicious potato cakes? (Dec. 14)
Professional home economist, Mairlyn Smith, has ‘4 No-Fail Tips For Getting The Perfect Latke’
Mairlyn prefers to go with russet potatoes in her latkes because of the high starch content (which means less falling apart!). Don’t have russets on-hand? No worries! Chef Randy Feltis shares HIS favourite latke recipe using Yukon Golds.
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INGREDIENTS
- 3 cups shredded Yukon gold potatoes
- 1/4 cup thinly sliced green onion
- 1 egg beaten
- 3 tbsp clarified butter
- 1 tsp fresh thyme
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 medium bowl ice water
METHOD
- Give the grated potato a quick bath in the ice water. Then place into a dry cloth and ring out all the excess water. Place in a medium bowl and add egg, butter, onion, salt, pepper and thyme.
- Mix.
- In a large medium heat cast iron pan, splash a heavy amount of olive oil.
- Take table spoon size portions of potato mixture and gently fry to golden brown. Flip and remove when crispy.
- Remove and let rest on paper towel. Serve with a smile and some heavy sour cream.
Click here for the printable recipe.
Click here for Tracy’s Holiday Countdown launch video and your step-by-step guide to the season.