Here is a great recipe that is so easy, perfect for the weekday nights of Chanukkah when you are too tired to grate the potatoes. They are light, crunchy on the outside, soft on the inside and really delicious. No leftovers on this one, too yummy!
Happy Chanukkah! Hag Chanuka Sameach!
Ingredients: Makes 10 Latkes
4 cups (16 oz. bag) frozen, unseasoned/unsalted hash brown potatoes*, defrosted for a about ½ hour
3 egg whites
1 tsp. salt
3/4 cup green and red bell pepper pieces
1/3 cup sliced scallions (green tops only)
Shake of garlic powder (optional)
Vegetable (I use Canola) oil for frying
- Defrost potatoes in large mixing bowl; set aside.
- In food processor, quickly pulse bell peppers and scallions together until chopped. Add chopped bell pepper mixture to potatoes along with other ingredients except oil.
- In large non-stick frying pan, heat ½ cup vegetable oil until hot; then place ¼ cup potato mixture in hot oil; flatten with a spatula to form latke. Fry until golden brown on each side, flipping carefully using two spatulas (these are delicate). Keep warm in 300°F oven.
- * I use Whole Foods 365 Shredded hash browns, no salt added.
- Make sure you have about at least ¼” oil in fry pan and that oil is hot. If you don’t have enough oil in the pan, the latkes will stick and will fall apart.
- These are pareve, but can be served with sour cream if having a dairy meal.