Delicious & Easy
Stella’s Herb Latkes
Ingredients for
Stella’s Herb Latkes
6 medium Yukon gold potatoes, peeled
1 large sweet onion, diced into 1/4-inch pieces
2 cloves garlic, finely minced
1/3 cup almond flour
1 tablespoon sea salt
fresh cracked black pepper to taste
2 large eggs, beaten
1/4 cup fresh sage, finely chopped
1/4 cup fresh rosemary, finely chopped
1/2 cup fresh chives, chopped coarsely
3/4 cup crème fraîche
1/4 cup oil with high smoke point, such as grape seed oil, avocado oil, peanut oil
MAKES 14 4-INCH PANCAKES
Instructions for
Stella’s Herb Latkes
- Grate the potatoes coarsely into a large mixing bowl. Pat dry excess water from the grated potatoes with a paper towel.
- Mix the onions, garlic, flour, salt, eggs and herbs with grated potatoes. Heat a sauté pan over medium to medium-high heat then add oil.
- When oil is hot, place 1/3 cup potato mix into the pan. Flatten each pancake to approximately 1/2" thickness.
- Cook until latkes are crispy in texture and golden brown on one side (approx. 2-3 min.), then brown the other side. Remove from pan and place on paper towel to soak up excess oil.
- Add more oil to the pan when needed for the next batch of pancakes. Serve with a dollop of crème fraîche and sprinkle with chopped chives.
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