Everyone loves latkes-but we all know that they are a patchke! These potato pillows have a crispy outside with a super creamy inside, and each pillow packs in loads of flavor! They can also be prepared easily in large quantities to feed a family or a crowd.
Submitted by Hadassah Frankel
Place chopped potatoes in a pot and cover with cold water. Cover pot and turn burner to high. When water is boiling, turn to simmer for about 15 minutes, until the potatoes are soft and mashable. Drain potatoes and mash with a fork, leaving some pieces. Allow potatoes to cool.
Add sour cream, shredded cheese, chives, salt, and pepper to the mashed potatoes. Mix well.
Make balls from the mixture, using a heaping tablespoon or ice cream scooper. The mixture should make 16 balls. Set on a piece of parchment paper on a cookie sheet or pan. Place the pan in the freezer for about 30 minutes to firm up.
In the meantime, set up a coating station with flour in one bowl, beaten egg in another, and the crushed Nish Nosh crackers in a third.
Remove the balls from the freezer. Coat each ball in flour, then egg (allow excess to drip), and then in Nish Nosh crackers. Return each coated ball to the parchment paper, and return the tray to the freezer for a few minutes.
Add one inch of oil to a pot or deep skillet, and heat on high. When the oil is hot and ready for frying (bubbles form immediately when a piece of extra coating is dropped in), remove the tray from the freezer and gently drop each of the coated balls into the hot oil. Fry the balls on all sides, for about three minutes or until they are golden on all sides. With a slotted spoon, remove each ball and place on a plate with paper towels to dry.
Serve alongside sour cream or applesauce-enjoy!!
For a parve, standard latke-flavor version, omit the sour cream, shredded cheese, and chives, and replace with three teaspoons of margarine and a sprinkle of onion powder. Use panko breadcrumbs instead of Nish Nosh crackers as the coating.