Ingredients

The following ingredients have 12 Servings
  • 4 medium-large Yukon Gold potatoes, peeled and sliced longways (so they fit into the food processor)
  • 1 medium onion, peeled and sliced to fit into the food processor
  • 2 tablespoons finely minced parsley
  • 2 tablespoons finely minced green onion
  • 2 eggs, beaten
  • 2 tablespoons all purpose flour or matzoh meal or leftover mashed potatoes
  • Coarse sea salt and freshly ground black pepper
  • Grapeseed oil for frying

Instruction

  • Using a hand grater or a food processor, grate the potatoes and the onion. Place in a fine mesh strainer over a bowl and squeeze out the water.
  • Mix the potato and onion in a bowl with the parsley, green onion, eggs, and the flour. Mix well. Season with 2 pinches each of salt and pepper.
  • Heat a cast iron skillet or a griddle and coat with a thin layer of the oil (about 1/2 inch). Place spoonfuls of the potato mixture into the oil, flattening each one with a spatula.
  • Fry several minutes, until golden brown, and then flip over and continue frying until both sides are well browned. Drain on paper towels. Add additional oil to the pan as needed to fry the rest of the latkes.
  • Serve immediately with applesauce and crème fraîche or sour cream.