Latkes Rosemary & Josh Style (aka Christmas Breakfast)
We love latkes. Granted, I probably don’t make them in a very traditional manner, but the combination of shredded potato, onion & spice all fried together tempts me any time I want a lazy breakfast. Christmas morning was a perfect time to make them.
These little guys are pretty easy to make and an excellent way to use up any extra potatoes you have lying around. The ingredients are so simple, you can make them most any day. For ours, we shredded up four potatoes (one medium sized potato will equal about two latkes), added in about half a diced onion, two eggs and a few spoonfuls of flour, as well as salt, pepper, and our personal favorite ingredient, birds eye chilies. Those little guys added to just about anything makes it wonderful. (Before adding all the other ingredients in, I strain the shredded potato and get as much liquid out as possible. This helps them stick together more and get thick and soft on the inside and crisp on the outside.)
Fry them on medium heat in about half an inch of good oil that has a higher heat tolerance - we use sunflower oil. Once they’re browned on the outside and cooked all the way through, drain them on a cloth or several layers of paper towel and keep them in the oven on warm until all batches are done. Serve with sour cream and fall in love.
For our sour cream dip, we added some crushed garlic and cayenne pepper. It’s an addicting little dip we have in the house from time to time that is perfect for chips too.
Tags: Potatoes
