Latkes

Fresh green onions from the UBC Farm and fresh potatoes too. I had about 8 of these giant stalks and there’s only so much salad, so many omelettes, and so many stir frys a girl can have before you start to look for something new. I added some dark sweet potatoes for some colour and a little extra egg to hold them together. I also used grapeseed oil to fry them in order to keep a higher temp. I love that stuff. Spitting oil is NO MORE!

Latkes:

2 cups finely chopped onions
2 eggs
1 1/4 tsps salt
1/4 tsp pepper
2 lbs russet potatoes, grated
1 tbsp flour
1 tsp baking powder

Modified from Bon Appetit December 2007 via epicurious.

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