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Submitted by Madelyn Laquey
1/2 cup mayonnaise
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 and 1/2 teaspoon smoked paprika
1/2 teaspoon finely minced fresh garlic
1 and 1/2 teaspoons lemon juice
1 tablespoon + 2 teaspoons olive oil
1/8 teaspoon ground chipotle (optional)
2 and 1/2 pounds Yukon gold or russet potatoes
1/2 medium onion, grated
2 large eggs, beaten
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
3 tablespoons self rising flour
1/4 cup dried bread crumbs
vegetable oil, for frying
Mix all ingredients for the Aioli together.
Keep covered in refrigerator until ready to use.
Peel potatoes and grate with a food processor or box grater.
Wrap potatoes in a kitchen towel and squeeze out as much liquid as you can.
Combine potatoes and the rest of the ingredients and mix well.
Heat about 1/2 inch of oil in frying pan on medium high heat.
Using a 1/4 cup ice cream scoop or measuring cup form latkes into patties and fry until golden brown.
Top with Aioli and chopped chives.
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