Photo: Rianne Chittenden
Take your latkes to the next level with this scrumptious recipe from Ahara cofounder, Andrea Shuman.
Ingredients:
2 large russet potatoes
1 large white onion
¼-½ cup Flour to thicken
1 large egg
Salt and Pepper to taste
½ cup ghee (we recommend brown butter)
*Traditionally served with applesauce and sour-cream
Instructions:
- Shred potatoes, place in colander to begin draining process
- Finely mince onion
- Mix potato and onion together in colander (option to use cheese cloth here) and squeeze out as much moisture as possible. This part is key for correct consistency of pancake
- Once as much moisture is removed as possible, put in mixing bowl and add salt
- Add egg and mix well with hands
- Start with a 1/4 cup of flour and mix in. Then add in 1-2 tsp at a time of flour and mix with hands until coated and not dripping. You should be able to ball up a bit and flatten in your hands
- Heat ghee over medium in frying pan, do not allow to smoke
- Carefully add pancakes (the ghee can get feisty, if you have a splatter guard, use it). Ghee should cover at least half the depth of the pancake.
- Cook until golden brown on each side
- Remove to plate covered in a few paper towels to absorb ghee
Alternate Air-fryer Method: Put flattened pancakes in shallow pan and pour melted ghee over and carefully place in air fryer. *We do, however, recommend the traditional method:)