Made a big batch of 'em for breakfasts throughout the week.

INGREDIENTS:

  • Russet potatoes
  • Eggs (1 per potato)
  • Shallots
  • Salt
  • Pepper
  • Olive oil
  • Sour cream
  • Chives

STEPS:

  1. Use a box grater to shred the potatoes
  2. Put the grated potatoes into a colander, sprinkle the salt over and mix (this will help draw the water out)
  3. After a few minutes, put the potato shreds into a dishcloth and squeeze as much water out as your finger muscles can muster
  4. Move the less-moist potato bits into a bowl, add your eggs and chopped shallots. Mix it up
  5. Into a cast-iron frying pan, put enough oil so that the pancakes will be half submerged
  6. Turn the stove on to medium heat, wait for the oil to shimmer. If oil begins to smoke reduce heat
  7. Take some spoonfuls of potato-shallot-egg and form it into a pancake in the pan
  8. Fry until the bottom is a nice dark gold
  9. Flip and get the other side dark gold
  10. Remove from oil, place on paper toil to absorb any excess oil
  11. Chop up some chives, mix it into some sour cream.
  12. Top latke with the sour cream
  13. Optional toppings: Bacon, smoked salmon, idk you decide
  14. Eat
  • F/15/Cali@threads.net@sh.itjust.works
    3·
    3 months ago

    I hate using machines in the kitchen, unless the task is repetitive and tedious, but I always use them for shredding veg. I’ve shredded a piece of myself into my potato product so many times that I feel I’m an honorary cannibal.

    Which is to say, food processors have allowed me to make latkes a much less stressful food.