Breakfast

Classic Potato Latkes

C ■■□□□ U

Stove

Source Better Homes and Gardens, PSN Holiday Meal (Chanukah)

Makes about 10 latkes.

Ingredients:

4 medium potatoes (about 1 ½ pounds)

3 Tbsp rendered chicken fat (schmaltz)

2 slightly beaten eggs

2 cloves garlic, finely minced

½ tsp salt

2 Tbsp cooking oil

Sour cream (optional)

Applesauce (optional)

Directions:

Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat

Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once

Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired.

Alterations:

None

Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Classic Potato Latkes | Breakfast

Classic Potato Latkes

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Breakfast
Classic Potato Latkes	C ■■□□□ U Stove
Source Better Homes and Gardens, PSN Holiday Meal (Chanukah) Makes about 10 latkes. Ingredients: 4 medium potatoes (about 1 ½ pounds) 3 Tbsp rendered chicken fat (schmaltz) 2 slightly beaten eggs 2 cloves garlic, finely minced ½ tsp salt 2 Tbsp cooking oil Sour cream (optional) Applesauce (optional) Directions: Peel and finely shred potatoes. In a mixing bowl combine potatoes with chicken fat, eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. In a large skillet heat chicken fat over medium-high heat. Carefully slide patties into hot fat Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once Repeat with remaining batter. Add additional fat during cooking, as needed. If necessary, reduce heat to medium to prevent over browning. Drain on paper towels and keep warm. Serve with sour cream or other toppings, if desired. Alterations: None
Notes: