Latkes

I know Hanukah has just passed, but if anything, its only reminded me how much I. love. latkes. There is nothing better than a crunchy, salty potato pancake hitting your tastebuds. And a beautiful thing about free will? You can don’t have to wait until next December to eat more.

One thing I don’t like is grating my potatoes by hand. I don’t have a food processor with a grater attachment, so grating by hand is my only option. Or so I thought… I was sick of straining my arms and nicking my knuckles on the box grater so I found a hack that is SUCH a timesaver. Pre shredded hash browns! No messy grating, no need to squeeze out the water, and no stress! I used a root veggie mix, which was a mix of Yukon gold, sweet potatoes, and carrots and it was delightful.

Hope you enjoy and happy year round latke eating!

INGREDIENTS
2 12 oz bags of root vegetable hash browns - make sure they’re thawed enough so they’re not stuck together, but if they’re separate and still frozen it’s fine!
1 bunch of chives, thinly sliced
1 bunch of scallions, thinly sliced 
3 tablespoons corn starch 
3/4 teaspoon salt 
neutral oil for frying, I used avocado 
flakey salt for serving 

DIRECTIONS:
In a large bowl mix together the root veggie mix, chives, scallions, 3 tablespoons of corn starch and 3/4 teaspoon of salt.

Add the oil to your frying pan, you want enough to coat the bottom of the pan - about 1/4 cup. test your oil to make sure it’s hot enough by putting the back of a wooden spoon in the pan and if you see bubbles forming around it you’re ready to fry!

Scoop about 1/4 cup of the batter into the pan and fry for about 4-5 minutes per side. The key is waiting until the latkes are really done frying on the first side, otherwise they will fall apart. If your stove is super hot and you can fry on a medium low heat.

Once the latkes are done frying, transfer them to a wire rack with a lined baking sheet underneath it and sprinkle immediately with flakey salt.

Enjoy with applesauce, sour cream or any other favorite toppings!