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Dairy
Medium
40 Minutes
Diets 
2 pounds Idaho potatoes, peeled, finely shredded and squeezed dry
2 large eggs, lightly beaten
3 tablespoons Mishpacha All Purpose Flour
2 teaspoons Manischewitz Kosher Salt
1 teaspoon baking powder
3 tablespoons melted unsalted margarine
1/3 cup chopped chives
1/2 cup grated Parmesan
1 teaspoon Pereg Black Pepper
3 cups vegetable oil, for frying
black sabatino truffle salt, for serving
chopped parsley, for serving
Add thoroughly wrung-out potatoes to a large bowl. Combine with eggs, flour, salt, baking powder, margarine, chives, Parmesan, and pepper. Mix until completely combined.
Heat oil in a deep frying pan. Using your hands, form approximately two-inch bite-sized balls.
When oil is very hot, add latke balls and fry until crisp and golden brown, around eight minutes.
Let cool on paper towel to drain.
Sprinkle with black sabatino truffle salt and parsley and serve with your favorite dipping sauce.
Photography by Chay Berger
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