food

Oily Goodness: Homemade Latkes

I know, I know.  Its summer.  But we had plenty of potatoes in the house, I’ve been eating gratins out my ears and mashed potatoes? Seemed a little awkward to eat on their own as a meal.  In a way, potato pancakes were the perfect solution.  Easy to make, easy to fry, let cool and then dollop with my very own garlic sour cream. Mmmm.

So real quick:

Grate a couple of potatoes and chop up an onion and combine in a large bowl.  Beat one egg in a separate bowl, then add to the potatoes and onions.  Add a couple spoonfuls of flour (just eye it, not too much).  Mix.

Heat up some oil in a saucepan, medium heat. Make sure there is enough oil to entirely coat the bottom of the pan and then some.  Add a dollop of “batter” and squish down to make flat (thickness is up to you).  Cook 5-7 minutes on each side, until golden brown and crispy.

Serve with a side of sour cream that has been seasoned with garlic powder and salt.

Oooh delish.  And brilliant served cold as leftovers the next day, if not as crispy.

P8050015

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