1 lbs yukon potatoes
1 medium onion
1 egg
2 tbsp flour
1 tsp kosher salt
1. Grate potatoes into a large bowl.
2. Grate onion over potatoes and mix.
3. Squeeze out as much liquid from potato mix as you can and discard.
4. Add the egg, flour and salt and mix well.
5. In a deep frying pan, add enough oil to shallow fry the latkes and turn on to
medium heat.
6. Form little patties of the potato mix with your hands or a spoon and drop them
into the hot oil, flipping once you can see browned edges.
7. Remove from oil when golden brown, approximately 2-3 minutes per side.
8. Season with salt and pepper and serve warm with sundried tomato sour cream.

Sundried Tomato Sour Cream

500 ml sour cream
½ jar Chuck Huges sundried tomato (mild or spicy)
1 cup chives, sliced thin
1. Mix everything together.

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