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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These potato pancakes are both flavorful and crispy. It is so much easier if you have a food processor with a shredder on it. Either way, worth making! Ingredients:
2 cups peeled and shredded potatoes |
2 tablespoons dry onion soup mix |
2 cloves garlic, minced |
2 eggs, beaten |
2 tablespoons all-purpose flour |
1/3 cup shredded cheddar cheese |
1 teaspoon salt |
cracked black pepper to taste |
1/2 cup vegetable oil |
1 tablespoon chopped green onion for garnish |
1 tablespoon sour cream for garnish |
Directions:
1. Place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. Place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, Cheddar cheese, salt, and pepper until well mixed.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. Press down on the patties to flatten them to about 1/3 inch thick. Fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. Remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.
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