Butter-Fried Potato & Chive Latkes
Active time: 45 minutes
Total time: 45 minutes
Serves: 6-8 (makes 24 latkes)
The secret to crispy latkes is the starchy russet potatoes and wringing out the liquid in a dishcloth. Using a mixture of oil and butter, these latkes are packed with decadent flavor. If you follow a kosher diet and have meat on your Hanukkah menu, replace butter with a non-dairy, pareve, alternative!
Equipment
Food processor (optional)
Clean dish towel
Ingredients
4 large russet potatoes, scrubbed (~3 pounds)
2 large eggs
¼ cup all-purpose flour
1 tbsp potato or cornstarch
⅓ cup fresh chives, chopped
1 tsp sea salt
¼ tsp black pepper
¼ - ½ cup oil
¼ cup butter, unsalted
Preparation
Line a baking tray with a paper towel and a wire cooling rack. Set aside.
Using a grater or the shredding disc of a food processor, grate the potatoes.
Place the grated potato in a clean dish towel, squeeze out the liquid.
Combine the potato, eggs, flour, potato starch, chives, salt, and pepper.
Working in batches, heat oil and ~1 tbsp butter in a large skillet over medium heat. Use a ¼ cup measuring cup to form latkes.
Fry latkes until golden on both sides. Add more oil and butter as needed.
Remove from the skillet and transfer to the lined baking tray.
Serve with applesauce or sour cream.
Enjoy!
Notes
Make ahead: Freeze latkes on foil-lined baking pans and reheat at 400°F for 5-7 minutes.