I love fries covered in garlic and parsley, like they serve in Argentina. These latkes pay homage to those fries.
Garlicky Potato Latkes
Servings
8 Servings
Ingredients
- 2 1/2 pounds potatoes unpeeled
- 1 large onion
- 3 eggs
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 12 cloves garlic
- 1 bunch parsley chopped fine
- Oil for frying
Instructions
- Grate potatoes and onion in a food processor. Add 4 cloves garlic and 1/4 cup parsley and process.
- Strain grated potatoes through a colander, pressing out excess water. Add eggs, flour and seasoning. Mix well.
- Heat 1/2 cup oil in skillet. Lower flame and place 1 large tablespoonful of batter at a time into hot sizzling oil and fry on one side until golden brown, about 5 minutes. Turn over and fry on other side 2 to 3 minutes. Remove from pan and place on paper towels to drain excess oil. Continue until all of the potatoes are used up.
- Once all pancakes are cooked, bring flame down to low, chop 8 cloves of garlic and add to pan. Cook until fragrant. Add in parsley and dash of salt. Remove from heat and serve on top of pancakes.
We have made these twice and they are by FAR my favourite latke recipe ever. We have a huge jar of garlic so we added about 5 or 6 tsp and didn’t add more to the top. PERFECTO! Even better with sour cream. The second night, my husband used prepackaged hash browns. I told him they wouldn’t be as good…but I was wrong! These are a MAINSTAY now…we LOVE them!
We made these last night and they were wonderful. We didn’t try the garlic topping and it seemed to be more than garlicky enough without it. I also added the garlic (used a garlic press) and parsley to the latkes after shredding and I used matzo instead of flour. (Caution you must love garlic)