What’s better than latkes? Better than Everything Bagel Latkes - a mouthful to say, and a delicious one to enjoy. Switch up your latke routine this holiday season, with a twist on the classic potato pancake.
Oaktown's best-selling Better Than Everything Bagel Spice features fennel, smoked sea salt, and rosemary, making it an all purpose seasoning you'll love.
The secret to crispy latkes is wringing out the grated potatoes in a clean kitchen towel to remove excess liquid - but work quickly! The grated potatoes will oxidize and brown.
Recipe created by Micah Siva (@noshwithmicah)
Yield: 8-10 latkes
Serves: 4 to 5
1 ½ pounds russet potatoes (2-3 large or 4 medium potatoes)
2 tablespoons chives, chopped
1/4 cup all-purpose flour
2 large eggs
1 tablespoon Better Than Everything Bagel Spice
1 quart vegetable oil, for frying
Preheat the oven to 200°F. Line a baking sheet with paper towels.
Peel the potatoes, and shred with a box grater (on the largest hole side) or a food processor using the shredding disc.
Add the shredded potato to a clean kitchen towel, wringing out as much excess liquid as you can. Transfer the dried potatoes to a large bowl. Add the chives, flour, eggs, and Better than Everything Bagel Spice, mixing to combine.
In a heavy, tall sided skillet, heat ½ - ¾ inch of vegetable oil over medium high heat. Check the temperature of the oil by dropping a small piece of potato into the oil. If it sizzles immediately, it’s ready to fry.
Scoop ¼ cup of the latke mixture into the pan, pressing with the measuring cup to flatten slightly. Cook 4-5 latkes at a time, frying for 3-4 minutes per side, or until golden.
Transfer the latkes to the lined baking sheet, keeping them warm in the oven while you fry the remaining mixture. Enjoy!
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