Friday, December 15, 2017

Potato Latkes

High in potassium, good source of Vitamin C, loaded 
with fibre and Gluten-Free!
4 EarthFresh Russet Potatoes
3 shallots
2 eggs
3 Tbsp (45 ml) all purpose flour
1 tsp. (5 ml) salt
Vegetable oil for frying
Optional: Sour cream or apple sauce for dipping

Wash and peel the potatoes. Grate the potatoes and
shallots into a bowl, and transfer to a cheesecloth.
 Twist into a pouch – squeezing all the excess water out.
Transfer to a bowl and set aside.
In a small bowl, whisk the two eggs. Carefully add
 the the two whisked eggs, flour and salt to the
 potato bowl. Mix until all ingredients are well in incorporated.
Add ¼-inch of vegetable oil to a pan over medium heat.
 Scoop up roughly a golf ball size of the potato
 mixture while squeezing and flattening at the
same time, making a latke shape. Drop 3-4 latkes
 at a time into the pan and cook 3-4 minutes per side.
 Latkes should be golden brown and crisp on both sides.
Remove and place on a paper towel to remove
 excess oil. Serve latkes on their own, or with
 sour cream or apple sauce.
Makes 10-12 Latkes

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