Crispy Potato Latkes

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READY IN: 34mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a box grater, coarsely grate the potatoes lengthwise, and grate onions.
  • Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid.
  • Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference.
  • Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil.
  • For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy.
  • Fry for 3-4 minutes on each side, until golden.
  • Remove to paper towels to drain, season with salt while the potato pancakes are still hot.
  • Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up.
  • Serve immediately with desired condiment (applesauce or sour cream), if desired.
  • This recipe yields (about) 20 pancakes (4")each in size.
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