Potato Latkes

INGREDIENTS:

• Latkes-

  • 1 lb (two) medium sized Russet potatoes, peeled

  • 2 large mixed eggs

  • ½ cups all purpose flour

  • 1 ½ tsp. Kosher salt, seperated

  • Canola oil (frying)

  • 2 tablespoons fresh chopped chives

• Sour Cream-

  • ½ cup sour cream

  • ¼ cup snipped chives

  • 1 tablespoon horseradish cream

INSTRUCTIONS-

Latkes

1. Using medium holes on box grader. Transfer to a bowl of ice water until ready to use. Using a clean dish towel, squeeze as much liquid out of the potatoes as possible

2. In a large bowl, combine potatoes with eggs, flour and 1 teaspoon salt

3. In a large skillet over medium heat, about ⅛” oil until shimmering. To test if oil is hot, sprinkle flour, if it bubbles and dissolves, oil is ready

4. Add a few spoonfuls of potato mixture in the oil and pat down to flatten. Fry until crispy and golden, for about 3 minutes per side, transfer to paper towels to drain, then sprinkle with remaining salt

Sour Cream

1. Mix all ingredients together and process in a small food processor. The ingredients call also be stirred