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Michael Twitty's Southern Latkes
2 cups peeled and shredded Yukon gold or Russet potatoes
1 tablespoon grated onion
1 tablespoon of chopped celery
2 tablespoons of green onion
1 small minced garlic clove
1 pinch of thyme
1/2 teaspoon of cayenne pepper –powder or flakes
3 eggs, beaten
2 tablespoons all-purpose flour, matzoh meal or potato starch
1 1/2 teaspoons salt
1/2 cup peanut oil for frying–canola or vegetable oil if you have allergies…
Wring the potato shreddings in a cheesecloth, and repeat several times to extract as much moisture as you can. Then, in a medium bowl stir the ingredients together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Most recipes call for between 350-375 degrees. Place a heaping tablespoon and a half of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with an extra dusting of hot pepper and a few slices of green onion.
These latkes can also be served with a dip like applesauce, sour cream, or sweet chili sauce.