Latkes aka potato pancakes. This spud dish can be served at any meal time. At breakfast, serve along some fluffy scrambled eggs; at lunch, serve along some juicy bratwursts; and, at dinner, serve along some fresh salmon. There’s a lot to like about latkes! I’d write more but I have latkes to eat.

Latkes (Potato Pancakes)

Makes approximately 10 latkes

Prep time 8-10 minutes, Cook time 12-15 minutes

Ingredients

• 1 pound, 6 ounces russet potatoes, shredded (approximately 3-4 russet potatoes)
• 2 eggs, beaten
• 2 green onions, diced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons flour
• 5 tablespoons of olive oil
• salt and pepper (you’ll need to sprinkle a little on your finished latkes)

Directions

In a medium-sized mixing bowl, beat eggs. Add green onions, salt, black pepper, and flour. Mix to combine. Next, stir in shredded potatoes and mix thoroughly.

Preheat a large skillet over medium-high heat. When skillet is hot, add 4 tablespoons of olive oil. Using a spoon, scoop up potato mixture and place in pan to cook your first batch. (You’ll need to cook in 2 batches. You should be able to fit 5 latkes per batch.)

Cook latkes for approximately 3-4 minutes per side. When you turn over the latke, it should be golden brown. Place finished latkes on a paper towel-lined plate and add a few grinds of salt and pepper over them. Add 1 tablespoon of olive oil into your skillet and add your final batch of potato mixture. Cook for approximately 3-4 minutes per side. Place a paper towel over the previous batch of latkes and add your just-cooked latkes. Sprinkle with a few grinds of salt and pepper. Serve and enjoy!

I like to eat my latkes with sour cream and applesauce, but feel free to enjoy plain or with other condiments. Anyway you eat it, you’ll like it a latke!