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Family Kitchen
Potato Latkes
Serve them on a platter with a side of applesauce for Chanukah or pass them around with a dollop of sour cream (and caviar if you wish) to cocktail guests. With a quick re-heating resulting in a crispier bite, potato pancakes are actually even better when made ahead and frozen correctly. Make them with sweet potatoes or a combination of both sweet and Yukon Gold potatoes, and you’re in for a real holiday treat. And when you use farm-fresh potatoes and onions, you’ll achieve a superior taste. — Alison J. Bermack
Potato Latkes
Ingredients
8 large Yukon Gold Potatoes, peeled and shredded
2 onions, grated
4 heaping tablespoons all-purpose flour
2 eggs, lightly beaten
1 cup Olive oil,
Kosher Salt to taste
A large non-stick skillet
Directions
Using a Cuisinart (or a handheld tool), shred potatoes and onions on a coarse setting. Drain as much liquid as possible using your hands and paper towels. Place in a bowl with flour and egg. Mix well.
Heat ½ cup olive oil in a 12-inch skillet on medium high heat until bubbling. Work quickly and make a small fist full of the potato mixture with your hand (or tongs) and squeeze out the liquid. Place into the frying pan and flatten slightly. Repeat until you have filled the skillet. Cook until golden (about 3 minutes per side) on both sides and season with kosher salt. Remove and drain on a paper towel-lined plate. Repeat the process, replacing and refilling the skillet with oil until all of the mixture is used.
To freeze:
- Drain on paper towel lined-plates for a minute or so.
- Transfer to a plate or tray that fits into your freezer.
- Quickly “fresh freeze” the latkes uncovered until they begin to harden (about an hour or two).
- Transfer to freezer bags and seal out any excess air.
When ready to cook, heat in an oven on 400 degrees until crispy for about 12 minutes.
Shaina Olmanson 
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Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
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Sara O'Donnell 
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