Latkes are a great thing to have in your culinary repertoire, and while they are admittedly a little time consuming, they’re incredibly easy. I love these dolloped with hot red pepper jelly in place of apple sauce at the this time of year when there’s so much rich food and frantic busyness–the heat of the pepper jelly makes me feel lit up, and the pleasant simpleness of the potatoes is comforting. If you want to serve them with a fancier topping for a holiday brunch, or as a weekend treat, top them with caramelized onion sour cream.
Into the starch whisk in the eggs, flour and salt. Pour in the grated potatoes and onion and mix gently to combine.
Heat some oil in a pan over medium heat, and fry the potatoes in medium-sized cakes by forking dollops into the hot skillet and gently flattening the mounds into thin cakes with the tines of the fork.
Cook until golden and crispy, about 5-7 minutes on each side. You can keep the cooked latkes hot by placing them on a paper lined, heat safe plate in your oven at 175 degrees while you finish frying the rest of the cakes.
Makes 8 latkes
Caramelized Onion Sour Cream
Mix together the remaining ingredients and allow to sit at room temperature for 20 minutes or in the refrigerator for 2 hours (or overnight) and serve on hot latkes or as a topping for baked potatoes.
Makes approximately 2/3 c.