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October 31, 2011

Potato Latkes

On Halloween I was getting hungry and had seen some shredded potatoes in the fridge, so I found myself a latke recipe. I made too many, topped them with sriracha sour cream, and then proceeded to eat them all. This was a great recipe, and I'm definitely going to make sure I have applesauce to go with them next time.
Here's the recipe adapted from Smitten Kitchen

Prep Time: 10 min | Cooking Time: 15 min | Difficulty: Easy | Serves: 1-2

1 large Baking Potato (1 Pound)peeled (or pre-shredded potato hashbrowns. They're usually in the store next to the eggs)
1 small Onion (4 Ounces)peeled
¼ cup All-Purpose Flour
1 large Egglightly beaten
1 tsp Salt
¼ tsp Freshly Ground Pepper
Peanut Oilfor frying

1. In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

2. In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

3. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 ½ minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

4. Serve with sour cream, apple sauce, or sriracha!

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