- Serves: 8-12 Pancakes
- Prep Time: 20-30 minutes
- Cook Time: 30 minutes
- 1 1/2 lb. Russet Potatoes, scrubbed & peeled
- 1/2 c. Fresh Chives, finely chopped
- 1 Egg, beaten
- 2 tbsp. All-Purpose Flour
- 1 tsp. Kosher Salt
- 1 tsp. Black Pepper
- Vegetable Oil or Rendered Chicken Fat (for frying)
- Sour Cream & Applesauce (for serving)
Using a large grater, shred potatoes completely; place shreds in a large bowl of cold water to prevent discoloration. When potatoes are are shredded completely, take a handful of shreds and squeeze firmly to remove excess water, then place drained shreds into a separate bowl; continue with remaining shreds.
When finished, combine potato shreds with egg, chives, flour, salt, and black pepper. Allow latke mix to sit at room temperature for about 10 minutes. When ready to cook, heat a large skillet or griddle until hot, then add oil or fat - oil is ready when a small dollop of batter sizzles immediately when dropped in pan. Form pancakes using about 1/4 cup of mixture for each, flattening each in the pan.
Cook latkes until golden brown on both sides, about 5 to 6 minutes. Serve fresh with sour cream and/or applesauce.