Latkes

Try these decadent latkes for Chanukah this year! Made with local PrairiErth Farm potatoes, yellow onion, local eggs, a little matzo meal, and some scallions, these latkes are perfect when topped with sour cream and applesauce.

Ingredients
Gold potatoes, grated
2 pounds
Yellow onion, grated
1
Green onions, thinly sliced (more for garnish)
1/2 cup
Manischewitz matzo meal (or breadcrumbs or flour)
1/4 cup
Allison Centennial Farm eggs
2
Butter, softened
3 Tbsp
Salt
1 tsp
Pepper
1 tsp
Spectrum canola oil
1 cup
Sour cream
Topping
Apple sauce
Topping

1. Wash and scrub potatoes but don't peel. Grate potatoes and onion, then place them into a sieve with a large bowl underneath to collect any starchy liquid that releases. Let potatoes and onion sit in the sieve for 5 minutes then squeeze out any excess liquid with your hands. Discard liquid.

2. In a large bowl, whisk eggs together with green onions, salt, pepper, butter, and matzo meal. Add grated potatoes and onions. Mix well.

3. Heat up a cast iron pan or thick rimmed pan with canola oil. Heat oil on high and test the heat of the oil by adding a small piece of latke batter. You know it's hot enough when it sizzles right away.

4. Scoop 1/4 cup of batter and form into a patty. Carefully place the patty in the pan and fry on each side for 4-7 minutes or until the latkes are dark golden brown.

5. Once the latkes are flipped and browned on both sides, place them on a brown paper bag or paper towels to drain and absorb any excess oil.

6. Serve hot with a dollop of sour cream and apple sauce. Sprinkle green onions as a garnish and enjoy!