POTATO LATKES

Using a cheese grater or food processor fitted with a shredding blade, shred potatoes and onion. Transfer to a colander and, using your hands, squeeze out as much liquid as possible. Discard liquid and transfer mixture to bowl. Stir in egg, flour, salt and pepper until well combined.Heat 1/3 cup of the oil in large skillet over medium-high heat. Using a scant 1/4 cup measure of potato mixture per latke, add to skillet, leaving room between each latke. Flatten with fork. Fry for about 4 minutes or until crisp and golden brown around edges. Turn latkes over and fry for about 4 more minutes or until crisp and golden brown on other side. Transfer latkes to baking sheet lined with paper towel to drain. Repeat with remaining mixture, adding 2 tbsp more oil each time as necessary.Variations:Carrot or Sweet Potato Latkes: Substitute a carrot or small sweet potato, peeled, for 1 or 2 of the potatoes. (Check total weight to come as close as possible to recipe.)Leek Latkes: Substitute 1/3 cup finely sliced leek for the onion.Dill Latkes: Stir in 2 tbsp chopped fresh Longo’s Organic Dill to the potato mixture before frying.Topping Ideas: Try Longo’s Chutneys (Mango Peach or Cranberry Port) or Jellies (Red Pepper or Pineapple Pepper) to top your latkes when serving. Other delicious ideas include Longo’s Sour Cream, Hummus, Dips and Spreads.Longo’s Smoked Salmon is a favourite topping for latkes.Longo's Fresh Salsa with diced avocado stirred in is a great topping idea.Longo’s California Walnut Pieces stirred into applesauce make for a delicious latke topping.