Crispy Potato Latkes
One potato, two potato, three potato, four! We are going traditional on you. Frying up some Latkes or potato pancakes will have all faces around the dinner table smiling. Who doesn’t want a giant, home cooked crispy hashbrown or two!
3 LB – Russet Potatoes
1 - Onion
4 – Eggs
1 C – Flour
2 t – Bacon Bomb- Jalapeno Hickory
Using a box grater or the grating attachment on your food processor, roughly grate the potatoes and onion. Place them in a bowl.
Working quickly to avoid browning of the potatoes, stir in the flour, eggs and bacon bomb until well combined.
In a large skillet over medium/high heat, bring oil to temperature. There should be about ¼” of oil in the pan.
Take ¼ cup at a time of the latke mix and shape into a small puck. Place in the oil and pan fry. Cook on each side for 3-4 minutes or until brown and crispy. They should be about ½” thick. You should be able to fir 3-4 in the pan at a time.
Once cooked, place the latkes on a paper towel lined plate to dry some of the excess oil.
Repeat the process until all the batter is gone.
Sprinkle with a little flaked salt and serve with applesauce or sour cream.