You don't have to be Jewish to make this traditional fare on Christmas Eve. These are by far the tastiest latkes you'll ever lay eyes on. Best of all, they can be whipped up in a flash if you have a food processor.
The trick is to be sure you squeeze the potatoes thoroughly before frying. This makes the crispiest latkes with soft pillow insides. Give these a try this year and bring on the good luck!
2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1/4 bunch of cilantro, chopped
1/4 bunch of parsley, chopped
1 tsp. chopped garlic
1 egg, lightly beaten
1/3 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying
Coarsely grate potatoes and onion; drain by squeezing any liquid. Place in a bowl; add green onions, egg, cilantro, parsley, garlic, salt and pepper.
In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
The trick is to be sure you squeeze the potatoes thoroughly before frying. This makes the crispiest latkes with soft pillow insides. Give these a try this year and bring on the good luck!
2 pounds russet potatoes, peeled
1 medium onion
1/2 cup chopped green onions
1/4 bunch of cilantro, chopped
1/4 bunch of parsley, chopped
1 tsp. chopped garlic
1 egg, lightly beaten
1/3 cup flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
Oil for deep-fat frying
Coarsely grate potatoes and onion; drain by squeezing any liquid. Place in a bowl; add green onions, egg, cilantro, parsley, garlic, salt and pepper.
In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
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