Mission Viejo, California
In the RoadTripFlavors kitchen, we are always experimenting with our own versions of traditional recipes. We enjoyed potato latkes with applesauce at a Hanukkah celebration. They were delicious and passed the test of perfection when everyone went back for more and more. For our California Latkas (see recipe below), traditional potato latkes are spiked with Serrano peppers (optional, of course). Happy Hanukkah!
Ingredients
- 1 large potato Russet or Idaho, about 1 lb.
- 1/2 cup onion grated
- 1 Serrano pepper diced small, optional
- 1 large egg beaten
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup oil
Servings: pieces
Units:
Instructions
- Place the Serrano pepper, egg, salt and pepper in a mixing bowl. Mix to incorporate. Grate the onion. Peel and grate the potato, then quickly (to avoid potato browning due to air exposure) place both onion and potato in a kitchen towel. Twist tightly to squeeze out excess liquid.
- Immediately place the squeezed onion and potato in the mixing bowl and coat with the egg mixture.
- Heat the oil in a skillet on medium high. Scoop tablespoon-sized portions of the mixture and place in the hot oil. Flatten each spoonful with the back of the spoon. Do not crowd the pan.
- Fry on first side about 5 minutes, then flip when browned. Fry the other side to brown and cook interior completely.
- Drain on racks. Repeat in batches.
- Serve hot with Serrano Applesauce (see Recipe Index) and sour cream.
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