Peel and finely shred potatoes. In a mixing bowl
combine potatoes with olive oil, eggs, garlic (if
desired), 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 oil over medium-high heat.
Carefully slide patties into hot oil. Cook over
medium-high heat about 2 minutes or until latkes are
golden brown, turning once.
Repeat with remaining batter. Add additional cooking
oil during cooking, as needed. If necessary, reduce
heat to medium to prevent overbrowning. Drain on
paper towels and keep warm. Serve with sour cream,
if desired.
Originally Submitted
6/8/2015
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