Serving: 4 -6
Ingredients
1. 4 Russet potatoes
2. 1 cup of canola oil
3. 2 Jalapeños shredded
4. 2 cups of shredded cheddar cheese
5. 1 egg
6. 2 tablespoons of plain breadcrumbs or matzo meal
7. 1 large yellow onion
Salt and pepper to taste
Directions
1. Wash the potatoes well - do not peel the outer layer.
2. Grate the potatoes, onion and jalapeños with a food processor or hand grater. (Remove the seeds from the jalapeños for a milder taste)
3. Squeeze out all of the liquid from the potatoes, onions and jalapeños with a thin cloth.
4. In a large bowl, add the grated potatoes, onion, jalapeños, cheddar cheese, egg and breadcrumbs. Mix well and add some salt and pepper to taste.
5. Start shaping your latkes by taking about 2 tablespoons of the potato mixture, rolling into a ball and flattening into a patty form.
**An easy hack for the perfect latke size is scooping the potato mixture with an ice cream scooper!
6. Heat your canola oil in a large pan over medium-high heat.
7. Add your latkes into the frying pan and cook until each side browns and turns crispy.
8. Set aside a plate with a paper towel. When your latkes are finished cooking, place them on the paper towel to drain.
