The ultimate crispy potato latke

Prep 15 min

Total 23 min

Serves 4-6

Fry up and serve as an appetizer, side dish or even a dessert with some confectioners’ sugar sprinkled on top.

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.

3 cups

shredded Yukon gold potatoes

1/4 cup

thinly sliced green onion

egg, beaten

3 tbsp

clarified butter

1 tsp

fresh thyme

1 tsp

kosher salt

1/4 tsp

black pepper

1 medium bowl

ice water

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.