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ALL RECIPES

Thyme & Chive Latkes

  • Pair with Cabernet Sauvignon
Primary Ingredients

8 Russet potatoes, peeled 

1 onion 

2 eggs 

1 teaspoon baking powder 

4 tablespoons  our 

1 teaspoon chopped fresh thyme 

1 tablespoon chopped fresh chives 

1 tablespoon salt 

3 tablespoons canola oil 

Primary Technique
  1. Grate the peeled potatoes and onion into a large bowl. Place the mixture into a clean bar towel and squeeze out as much moisture from the mixture as possible – this will make for  a crispier latke. Wipe out any excess moisture from the bowl, and return the potatoes and  onion mixture to it. 
  2. In a separate bowl, lightly beat the eggs then add in the potato-onion mixture.  
  3. In a third bowl, combine the baking powder,  our, thyme and chives. Add to the potato  mixture and mix well.  
  4. Heat a large sauté pan with canola oil on medium heat. Drop about a tablespoon of the  potato-onion mixture into the oil and immediately  a en. Cook over medium heat,   ipping halfway through, until brown on each side, then remove from pan to a paper  towel-lined plate to drain. Repeat with the remaining mixture.  
  5. Serve latkes while hot.  
  6. Optional: Serve with crème  aiche and smoked salmon. 
plated latkes
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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