My Mom’s PERFECT Potato Latkes (gluten-free)
December 6, 2010 2 Comments
My Mom’s Perfect Potato Latkes
Last week was the first night of Chanukah and I invited my mom over for dinner. I told her I would cook and when she asked about the latkes I let her know that I was not in the mood to start frying and would pick up a frozen box from Trader Joe’s (which by the way are pretty darn good). My mother responded in silence and I started to panic. I tried to convince her that the TJ brand is really good and she would not even notice that they were not home-made, but she did was not buying it. She politely told me that she would whip up a batch of latkes in the morning before work and bring them with her for dinner. I did not hold my breath. But the very the next day she brought over a box of her freshly fried latkes…OMG!! They were so delicious, crispy on the outside and oh so soft and fluffy on the outside – like nothing I have ever had! When I asked her what her secret was she smiled and said, zucchini
- 1 Large Idaho Potato -peeled and shredded
- 3 eggs, beaten (organic)
- 1 large zucchini squash -grated
- 1 teaspoons Sea Salt
- ½ teaspoon Freshly Ground Pepper
- Grape seed Oil for frying
- Greek Yogurt & Scallions (optional)
- In a medium bowl stir the potatoes, zucchini squash, eggs, salt and pepper together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
- You may top with a dollop of Greek yogurt and thinly sliced scallions.