Ukrainian Potato Latkes

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I know that I recently posted another Ukrainian recipe for Borscht but this one is in a totally different category so I am not really being redundant.

These are so good (and bad, addictive bad). Just one of the many ways that you can prepare potatoes. They’re like chips on the outside and french fries on the inside. Definitly a crowd pleaser.

This recipe wasn’t completely my idea to make so I will not take all the credit or the blame. My family is full of potato lovers but I have two sisters who are major fans. This potato recipe just happens to be inspired by the latkes that they used to eat. This was their doing.

I could almost say that my entire family loves these but that is not completely true. My picky brother saw me adding onions and even though they are undetectable once you have fried them he wouldn’t even try a bite. He has an unnatural fear of onions. I keep telling him that there are onions in everything, including most of his favorite foods, but it doesn’t help. This isn’t a recipe that I feel the need to force on him. Mostly because I know that if he tried it he would love them and want to eat them all. It is better this way. More for everyone else.

Ukrainian Potato Latkes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: about 10

Ukrainian Potato Latkes

Ingredients

3 medium potatos, washed and peeled.
1/2 large onion, finely chopped
3 cloves garlic, minced
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup oil for frying

Instructions

First, grate the potatoes with a cheese grater (I cheated by shredding my potatoes in my food processor). If shredding by hand, put the potato shreds in a large bowl of water as you shred to prevent them from oxidizing (turning brown).
Mix onions and potatoes together in a large bowl. Pour out onto a large clean towel and wrap up tightly. Wring as much of the liquid as possible.
Combine garlic, eggs, salt, and pepper with onions and potatoes and stir well.
Heat oil in a medium skillet over medium high heat until it is hot but not smoking. Carefully drop spoons of potato mixture, about 3 tablespoons, into oil and spread out with back of spoon. Cook on each side until golden brown, about 5 minutes.
Remove to plate lined with paper towels to absorb excess oil. Serve immediately with greek yogurt or your favorite dipping sauce.

Notes

Optionally, you can add a few tablespoons of flour to help your latkes stay together better if they seem to be separating too much.

http://gringalicious.com/ukrainian-potato-latkes/