INGREDIENTS

• 1 lb fresh or frozen potatoes, grated & drained

• 2 med. yellow onions, caramelized and cooled

• 5 garlic cloves, minced

• 5 Tbsp APF (all purpose flour)

• 2 XL eggs, beaten

• 2 tsp of baking powder

• 1 Tbsp of curry spice seasoning

• 1/2 tsp freshly cracked black pepper

• 1/2 tsp kosher salt

• 2 Tbsp of rosemary, tarragon & thyme, finely chopped

• Avocado oil for frying

• 2 Tbsp unsalted butter

• 1 Tbsp olive oil

DIRECTIONS

1. Prep: defrost and drain the grated potatoes or grate and drain if using fresh potatoes.

2. Start off by caramelizing the onions, slice the onions thinly and cook over medium heat in a cast iron skillet with 2 Tbsp of butter and 1 Tbsp of olive oil. Cook for 5 minutes stirring occasionally until translucent and then add in spices, fresh herbs and garlic. Continue to cook for another 20-30 minutes until golden brown in color and fragrant. Once the onions are finished, set them aside to cool before adding them to the bowl with the other ingredients.

3. Now that the onions are cooled add them into a large bowl with the grated and drained potatoes, whisked eggs, flour, baking powder, salt and pepper. Mix all the ingredients well until fully incorporated.

4. Next, in the same skillet bring a 1/4 inch of avocado oil to medium heat and fry the latke mixture, 3 to 5 at a time depending on the size of the skillet (do not overcrowd ). I like to use an ice cream scooper to make the latke shapes then press down with the spatula to make it flat. cook on one side for 2-3 minutes, then 1-2 minutes for the next side.

5. Once cooked, place the latkes on a rack lined with kitchen cloth to soak up the excess oil.

6. Serve with your favorite toppings, I love a good hot sauce and apple sauce combo!

7. Enjoy! Happy Hanukkah!