Tuesday, January 23, 2018

Red Potato Latkes with Sour Cream and Chives

You make these red potato latkes about the same way as the sweet potato latkes. I’m going to change up the oil from a walnut oil to a garlic olive oil from California. These savory versions would be a great side with about any meat. Serves 8


4-6 medium red potatoes, cleaned and grated

1 medium yellow onion, grated
1/4 cup chives, chopped 
2 eggs, beaten
1 tablespoon flour 
Salt and pepper to taste 
1 tablespoon garlic olive oil
1 tablespoon butter
1 cup sour cream
1 teaspoon creamy horseradish 


After you grate your potatoes and onions you need to remove the excess moisture. You can do this a couple ways. One way is to add them to a strainer and push out any moisture. Another way is to place them between some paper towels and press down. In a large mixing bowl lightly beat the eggs, then whisk in the flour. Add in the potatoes and onions, season with salt and pepper and mix well. 

In a heavy-bottom nonstick 12” skillet on medium/high heat add the oil and butter until hot but not smoking. Drop a 1/4 cup of the potato mixture into the skillet and flatten it with a spatula. Fry on each side 4-5 minutes or until they are golden brown.  Transfer to paper towels to drain. Repeat until all the batter is done. Add additional oil and butter, if necessary. 

In a small bowl add the chives, sour cream and creamy horseradish. Serve as a side or dollop on top of the latke. Yum Yum!

PS: I only used 2 medium size red potatoes, 1/2 onion and 1 egg. Then I used a 1/2 cup instead of a 1/4 cup of the mixture. I thought the latkes would be too small. This made 4 large and 1 small latke.

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