My favorite part of Chanukah has always been Latkes. This year, we asked Creative Edge Parties for their favorite Latke recipe. Enjoy.
Yield: About 20-24 pancakes
9 Large Russet Potatoes, peeled and coarsely grated
1 ½ Spanish Onions, grated
½ cup Chopped Flat Leaf Parsley
1 ½ tsp Salt
1 tsp White Pepper
¼ cup Flour
Crème Fraiche and/or Apple Chutney
In a large bowl, combine potato and onion. Add parsley, salt, pepper and eggs, and stir until incorporated. Add flour and toss until combined and evenly coated.
Fill a large skillet with about 1/2 inch olive oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Shape into pancakes using about 2 tablespoons of batter for each pancake. Carefully place pancake into oil latke. Cook, turning once, until golden on each side, about 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined wire rack to drain. Repeat with remaining batter.
Serve immediately with apple chutney and crème fraiche, our version of an updated applesauce/sour cream.
Thank you Creative Edge!