Tags: Fried, Fry, Hanukkah, Latkes, potato pancakes
Course: Appetizer, Side Dish, Snack
These small holiday favorites are packed with flavor. You will enjoy them as part of the Hanukkah celebration, or you can eat them for breakfast with eggs, as a side dish, or an appetizer. They are delicious topped with apple sauce or a dollop of sour cream and garnished with finely chopped chives.
- 8 medium (3lb) potatoes rinsed and ends removed
- 2 onions finely chopped
- 3 eggs
- 1 tsp sea salt
- 1/4 tsp pepper fresh ground
- 3/4 cup all-purpose flour (or all-purpose gluten free flour)
- 2 tsp fresh parsley chopped
- 2 cups Salute Santé! Grapeseed Oil
- sour cream or apple sauce to taste
- 1 tbsp chives finely chopped
- Rinse and trim the skin off the potatoes and shred using a grater (4 medium potatoes is about 5 cups shredded).
- Finely chop onions.
- Place shredded potatoes and chopped onions in a large mixing bowl and toss with sea salt.
- In a separate mixing bowl, combine the eggs, all-purpose flour, grapeseed flour, parsley, and black pepper.
- Stir in the potato mixture. The mixture will be lumpy.
- Heat the grapeseed oil in a non-stick skillet on medium-low heat.
- For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
- When finished cooking, remove the pancakes from the pan and place them on a paper towel to absorb excess oil.
- Serve warm.
- Optional: top with apple sauce or sour cream and finely chopped chives.
This recipe will make about 30 potato pancakes.
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