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Potato Latkes
Category: Potatoes
Serves: 12-14 pancakes
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Ingredients:
2 large russet potatoes 2 shallots, minced (4 tablespoons) 2 garlic cloves, minced (1 tablespoon) 4 eggs, lightly beaten 2 tablespoons all-purpose flour 1 teaspoon dried tarragon 2 teaspoons fresh chives, snipped 1 teaspoon dried mustard 2 teaspoons salt Freshly ground black pepper 1/2 cup vegetable oil Fresh chives, for garnish
Directions:
Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined. Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side.