Ingredients
4 russet potatoes, peeled, about 2 pounds total)
1 large onion, peeled
3 tbsp chives, fresh, snipped
oarse salt
freshly ground black pepper
1/2 cup vegetable oil, or more if necessary
applesauce
pareve sour cream
Preparation
Coarsely grate potatoes and onion into a large bowl. (Work quickly so the potatoes don’t discolor. The potatoes will give off a starchy liquid, but do not drain.)
Then add the chives, season to taste with salt and pepper and mix well. Working with two large nonstick skillets, heat 2 to 4 tablespoons of the oil in each skillet over medium heat.
Add about 2 tablespoons of the potato mixture for each latke and cook, pressing down with a spatula, until golden brown, 3 to 4 minutes per side. Drain on paper towels.
As you continue to cook latkes, add more oil as necessary. Serve hot, with applesauce and pareve sour cream.
