Prep
15 min
Total
23 min
Serves
4-6
Latkes are a famous Jewish food and a very special part of Hanukkah. They are best if served piping hot and eaten right after they are prepared.
You will need two special tools: large box grater and cast iron pan.
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.