Home for the Holidays Series: This year, local reporters and editors are using Thanksgiving week to share our favorite holiday traditions and recipes with you, our readers.
There are lots of ways to make latkes, but my personal favorite uses shredded refrigerated hash browns as the base. It’s simple and eliminates a lot of prep time from the process.
1 bag of shredded hash browns (if frozen, let it thaw first)
2 large eggs
2 tablespoons of flour
Salt and pepper for seasoning
Some kind of neutral oil for frying, I’m using vegetable oil
Now, something I really like about latkes is you can customize them to your own flavor preference. A lot of recipes will include scallions, parsley or minced onions. I’m going to include some shredded cheese. All of these options would be delicious.
Combine the hash browns, egg and flour in a large mixing bowl. Stir until well mixed.
Heat up a pan with your frying oil. When the pan is ready, form the hash brown mixture into patty shapes and place them in the oil. Don’t make the patties too thick or too large, as you’ll need to wait until the underside has browned before flipping.
Both sides should be fried to a crispy brown. Remove the latkes from the oil. I like to then place them on paper towel to soak up the excess.
Latkes are traditionally served with applesauce or sour cream but, as with the base mixture, feel free to experiment with a dipping sauce of your choice.
This year, Hanukkah begins the evening of Sunday, Dec. 18, and ends the evening of Monday, Dec. 26.
— Contact editor Jillian Fellows at email@example.com.
This article originally appeared on The Petoskey News-Review: Holiday Recipe: Latkes (Potato Pancakes)