Crispy Israeli Potato Latkes
A perfectly fried latke served with applesauce, sour cream, or plain will make anyone at your next gathering giddy. Serve them as a snack, appetizer, or as a side dish.
- 1½ pounds Rickey Russet potatoes, peeled and shredded
- 2 tablespoons all-purpose flour
- 3 green onions, diced (green part only)
- 1½ teaspoons salt
- 3 eggs, beaten
- ¼ cup extra virgin olive oil or peanut oil, divided
- Place shredded potatoes in a clean kitchen towel or cheesecloth and squeeze as much moisture out as possible. Transfer the shredded potatoes to a large mixing bowl, add the flour, diced green onions, and salt, and toss to combine. Add the eggs and mix well with a fork.
- Heat 2 tablespoons of olive oil in a large non-stick skillet. Working in batches of 3-4 latkes at a time, drop roughly ⅔ cup the potato mixture into the pan, press down with a spatula to flatten. Cook both sides until golden brown. Transfer cooked latkes to a plate and repeat with the remaining potato mixture.
- Serve warm.
Save the potato peels to make Irish nachos by drying the peels, pan-frying them until crispy. You can top them with sharp cheddar cheese and chives and serve with sour cream or a Ranch-style dressing for dipping.