Weeknight latkes for when you don’t have the time (or the interest!) in shredding potatoes and squeezing them dry! Many of you who make latkes from scratch for Hanukkah and I applaud you, but when you’re looking for a quick fix any time of year, this may be the recipe for you! Enjoy!!

Ingredients: Makes 8 palm sized latkes, feeds 4 as a side dish

• canola oil for frying
• 20 oz package of shredded potatoes
• 1 egg
• 2 tbsp flour
• 1 shallot sliced thinly
• salt and pepper
• sour cream
• fresh chive, chopped
• apple sauce

Directions:

1. In a large bowl combine egg and flour and whisk until combined. Add shredded potatoes and shallots*, mix well and season generously with salt and pepper. Set aside.
2. In a large heavy bottom pan, heat approximately 1/2 an inch of canola oil on medium-high heat until glistening.
3. Using your hands (or a 1/4 cup serving cup), scoop a palm full of the potato mixture into your hand and squeeze out any moisture. Flatten into a patty and add to the hot oil.
4. Cook potato patties 3 – 4 minutes per side (or until desired crispiness). Cook in small batches taking care not to crowd the pan. Remove latkes with a slotted spatula and drain on a paper towel lined, oven safe plate. Keep cooked latkes warm by storing them in a warm oven until ready.
5. Sprinkle latkes with additional salt if desired and top with a dollop of sour cream, a pinch of fresh chives and a side of applesauce!

Note*: I use a mandolin to slice the shallots supper thin and then give them a rough chop to resemble the size and texture of the shredded potatoes.

• adapted from Food Network Kitchens