Catholic Latkes

OK, whats going on here? Latkes is, and always has been, a Jewish side dish tradionally served around Hanukkah. Best described as a potato pancake with the addition of flour, onion and eggs. Well, how can you improve on that? Well I think I have (but it may not be kosher) and its simply the addition of CHEESE (yum)! .

Aug 4, 2018

INGREDIENTS (makes about 10)

• 3 medium size baking pototoes.
• 1/2 of a large white onion, grated
• 4 Tbsp flour
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 egg
• 3/4 cup grated parmesan cheese
• 5 Tbsp canola oil

METHOD

Peel and grate the potatoes. Combine the grated pototoes and the grated onion in a clean dish towel, wrap and squeeze out as much of the excess liquid as possible.
Place the potato/onion mixture in a large bowl and add the flour, S&P and cheese.
If you want to do all this ahead of time....stop here and place the bowl in the refer without adding the egg
Once you are ready to fry them, add the egg and mix thoroughly.
Turn your oven on to 250 degrees (to keep the finished latkes warm).
Pour the canola oil into a fry pan (I like to use my cast iron for this) and heat over a medium-high heat...but not to the point where the oil starts to smoke.
To form the nice round shape spoon the potato mixture into a 1/4 or 1/3 measuring cup to about about 3/4 full (it helps if you spray the cups with PAM ahead of time) and drop into the frying pan and cook about 3 minutes per side (golden brown). You should be able to get 4 or 5 latkes in the pan.
Remove to a oven proof dish or baking pan and place in the oven to hold while you prepare the rest of your meal.
 
 

CHEF's NOTES:

• I like to use parmesan, but that doesn't mean you can't use cheddar or any other cheese...as long as its hard and can be grated