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.