Quick and Crispy Potato Latkes
Using the most course side of a grater, grate the potatoes and onion
Transfer the grater mixture to a clean dishtowel and wring out as much of the liquid as possible
Quickly transfer the mixture to a large bowl. Add eggs, flour, salt, baking powder, and pepper, and mix until the flour is absorbed
Pour Kosterina Organic Everyday Extra Virgin Olive Oil into a medium heavy-bottomed pan until it fills about 1/4 inch. Once the oil is hot, use a heaping tablespoon to drop the batter into the pan, cooking in batches. Use a spatula or spoon to flatten and shape the drops into discs. When the edges of the Latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat until the batter runs out.
Pair with your favorite applesauce or sour cream and enjoy!
Original Extra Virgin Olive Oil (500ml)
Our highest polyphenol EVOO straight from Southern Greece.
Half Case: Original Extra Virgin Olive Oil
Always have the Original on hand with a half case of 500ml (6 bottles).
Crushed Fruit Vinegar Trio
The perfect combination of tangy and sweet, these vinegars will brighten up any salad, cocktail or mocktail.