2 Yukon Gold potatoes- grated
2 Large Russet Potatoes- grated
1 Yellow Onion- grated
2 large eggs, beaten
1/4 cup all purpose flour or matzo meal
2 tsp. Kosher salt
1/2 tsp. Black pepper
2 tbsp. Chopped chives
3 tbsp. Chopped flatleaf parsley
1/2 tsp garlic powder
Vegetable oil for frying
Directions:
In a large bowl, grate both the Yukon gold potatoes. Place the grated potatoes in a kitchen towel, and squeeze out the excess liquid. Return to bowl.
Grate the yellow onion on top of the potatoes. In a small bowl, beat two eggs and add into the bowl with potatoes and onions.
Into the bowl add: flour, salt, pepper, chives, parsley, and garlic powder. Stir until combined. Set aside and allow to sit for 5 minutes.
In a large skillet, heat 1 inch of vegetable oil on a medium-high heat. Using a standard ice cream scoop, place balls of the latke batter into the pan. Take a spatula and press down the latkes to form a flat patty and allow them to cook for 3-5 minutes on the first side until a crust has formed and the latke is held together.
Using a wooden spoon or an additional spatula, carefully flip the latkes over and allow to fry for an additional 3-5 minutes or until desired browning. Remove from pan and drain off on a cooling rack or onto a paper towel.
Serve with your favorite toppings like sour cream, applesauce!
