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Recipe by Chanie Nayman

Scallion-Potato Latkes

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Scallion-Potato Latkes
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy - Egg - Gluten
40 Minutes
Diets
- Vegetarian - Pescatarian

Sautéed onions are a favorite in my house. One Friday, after I slid the potato kugel into the oven, I wondered why I’d never tried putting sautéed onions in my kugel as opposed to regular fresh onions. Well, aren’t all latkes mini potato kugels, fried? The scallions and soy sauce give these latkes a fresh new flavor that we all really enjoyed.   Yields 12 latkes

Ingredients

Scallion-Potato Latkes

Directions

Prepare the Scallion-Potato Latkes

1.

Lightly beat eggs, soy sauce, onions, and spices with a fork and set aside.

2.

Shred half the potatoes on the large shredder and the other half on the fine shredder of a box grater. (You can use a food processor if you prefer.) Add remaining ingredients.

3.

Heat oil in a large frying pan and add spoonfuls of potato batter. Fry on each side until golden and crisp.

Credits

Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti

Recipe tags

Chanie Nayman Channuka channukah chanuka Chanukah green onions hannuka Hannukah hanuka Hanukah Hanukkah latkas latkes potatoes scallions spring onions
Scallion-Potato Latkes

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