Recipe: Potato Latkes

Just in time for Hanukkah, here’s a wonderful recipe from our friends at Viking River Cruises.

A traditional Hanukkah dish, latkes are best served hot and crunchy right from the pan, and are traditionally accompanied by sour cream and/or applesauce. They make a great side dish for any meal.

INGREDIENTS:
1 lb russet potatoes, peeled
1/2 C white onion, finely chopped
1 large egg, lightly beaten
1/2 tsp baking soda
1/2 tsp salt
2 T canola oil
2 T butter

DIRECTIONS:

Coarsely shred potatoes into a bowl of cold water. Let stand for 5 minutes. Pour into a colander and drain well. Transfer to a clean dish towel and roll up. Tightly twist towel to wring out as much liquid as possible. Place in a medium bowl and add onion, egg, baking soda and salt, stirring to combine. Heat oil and butter in a large skillet over medium high heat. Spoon 2 tablespoons of potato mixture at a time into skillet; cooking until browned, about 4 minutes. Turn over and cook an additional 4 minutes. Transfer to paper towels to drain.

SERVING SUGGESTIONS:

Serve hot, accompanied by applesauce and sour cream.

Prep time: 6 minutes
Cook time: 16 minutes
Makes 4 servings.