Even if you do not celebrate Hanukkah, make these up and serve with baked ham or a lovely chicken dish or just alone. They are truly yummy.
- 2 eggs, beaten
- 2 minced cloves of garlic
- pinch of salt
- 1 1/2 lbs. russet potatoes, peeled (these make the best crunchy latkes)
- 2 tbsp. Crisco oil
Combine the eggs, garlic and salt and set aside. Grate the potatoes on the fine side of the grater and add to the egg mixture. Note: do not use frozen potatoes.
One half cup at a time, squeeze out all the moisture from the potatoes over a small bowl. Make into 2 1/2 inch patties.
Heat the oil in a large skillet on medium and carefully slide in the patties and cook for about 2minutes and turn over, cooking a further 2 minutes. Repeat until all are cooked. Drain on paper towels and serve warm with chilled applesauce and creme fraiche.
If you need to, add more oil to accommodate finishing all the latke cakes.
Okay, you’re welcome. Enjoy!