One of the best things we ate at Scribe Winery were these delicious crispy latkes. Winery chef Emma Lipp was kind enough to share her Grandma Ruthie’s recipe with us. Grab a cast-iron fry pan and go to town!
Emma adds grated zucchini to the potatoes. We’re certain they would be perfect with or without. To shred your vegetables, use a box grater like this or this. You can also use one of these attachments on your food processor. Serve with sour cream and smoked salmon. TIP: Make sure you squeeze as much liquid out as possible when you form the latkes. You want them to be as dry as possible. You can also use green/spring onions in place of the onion.
- 3 eggs
- 3 Russet potatoes, peeled and shredded
- 1 onion, grated
- 2 Tablespoon flour
- 1 teaspoon salt, plus more to finish
- peanut oil
- Beat eggs and add potatoes, onion, flour, salt, and salt. Mix well.
- Heat a layer of oil (about ½") in a cast iron pan. When ready, make small patties. It's important to squeeze the liquid out to make them as dry as possible. Fry on each side until golden brown.
- Drain on paper towels and finish with salt.