You can’t go wrong with these no-fail latkes, whether you’re serving them as part of your Hanukkah celebrations, or just whipping up the best brunch ever.
Add a little extra to yours with generous dollops of our cannabis-infused sour cream and cannabis-infused apple sauce.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 lb russet potato, scrubbed clean
½ cup flour (or less)
Kosher salt, to taste
Vegetable oil for frying
Grate potatoes on the largest setting of a box grater into a large mixing bowl.
Add eggs, half the flour and salt to the grated potatoes. Add additional flour until potatoes hold together- you might not need all the flour.
In a large cast-iron skillet (or other heavy-bottomed skillet), heat a half-inch of vegetable oil over medium-high heat (about 375°F).
Try to squeeze out as much moisture as you can from the potato mixture before frying (using your hands). Fry by the heaping tablespoon, four or five at a time, for about three minutes on each side (smoosh them down with the spatula a bit), or until golden brown. Add more oil as needed.
Drain on paper towels, season with salt to taste and serve immediately. Or, cook ahead and reheat in the oven when guests arrive. And don’t forget the infused apple sauce and sour cream!