Potato Latkes
Traditional, golden fried potato cakes are delicious in their simplicity.
These pancakes are best made immediately before serving.
Serves: 2
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ShareIngredients (9)
- 2 pound russet potatoes, peeled and shredded
- 2 onions, shredded, about 1 1/2 cups
- 1/3 cup all-purpose flour
- 2 eggs
- 1/2 teaspoon dried thyme
- 1 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup olive oil
Directions
- Combine potatoes, onion, flour, eggs, thyme, salt and pepper; mix well. Place in a colander and squeeze out excess liquid.
- Pour half the vegetable oil and half the olive oil into a large nonstick skillet; heat until hot but not smoking. Spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Cook 3 to 5 minutes on each side or until brown. Drain on paper towels and sprinkle with additional salt. Repeat with remaining potato mixture and oil. Serve immediately.
Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.
Ingredients (6)
- 1.5 oz. Smirnoff No. 21 Vodka
- 4 oz. Tomato Juice
- Pinch of Salt and Pepper
- 3 dashes of Worcestershire Sauce
- 4 dashes of Tabasco Sauce
- Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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