Potato latkes are a Jewish specialty that are often made during the Hanukkah season. This medicated recipe features pancake-like potato fritters that are fried to golden-brown perfection and can be served with sour cream or apple sauce. Try one this holiday season, your family and friends will not be disappointed that you did!

Yield: 20-25 latkes (depending on their size)

Here’s What You Need:

4 lbs russet potatoes (peeled)

2 cups onion (finely diced)

2 shallots (finely minced)

3 large eggs (beaten)

1¼ cup matzo meal (you may substitute unbleached all-purpose flour )

meal (you may substitute unbleached all-purpose flour ) 2-3 teaspoons potato starch

4 tablespoons cannabis-infused extra virgin olive oil

1½ teaspoons salt (more to taste)

1½ teaspoons black pepper

Vegetable oil (for frying)

Optional garnishes: sour cream, apple sauce, etc.

How to Make Pot-Potato Latkes

To begin, thoroughly rinse all of the potatoes and peel off the skins using a vegetable peeler.

Next, finely dice the onions until you yield 4 full cups, and then finely mince the 2 shallots.

Then, grate the peeled potatoes either by hand using a box grater, or in the food processor. If you opt for the food processor, feel free to throw in the diced onion and minced shallots as well.

Once grated, place the shredded potato-onion mix into a colander sitting on top of a large bowl (allowing enough room in-between the two for water to drain and not immerse the spuds).

Season the grated potatoes with some salt, as the salt will help draw out more water from the spuds, and allow the mix to sit in the colander for about 10 minutes to drain.

As the potatoes and onions are draining their water, you can preheat the vegetable oil in a large skillet over medium-low to medium heat. You want roughly ½” of oil in the bottom of your skillet, but just be sure to watch the oil as you simultaneously prep the latkes, as you do not want it to start smoking or become too hot.

After the potatoes have drained, place the spud/onion mix into a fine sieve and squeeze out any remaining water.

Then, throw the potato and onion mix into a large, clean mixing bowl. Add the flour or matzo meal, more salt and black pepper.

In a separate small bowl, beat your 3 eggs and then add it to your large bowl containing the other latke ingredients.

Mix your potato blend with a wooden spoon (or clean hands) until everything is fully combined.

Finally, sprinkle in the potato starch and cannabis-infused extra virgin olive oil and stir the latke mixture one more time.

To determine the temperature of your oil, test a small piece of the latke batter. If it sizzles and bubbles, the oil is ready to go.

Take 2-3 tablespoons of the latke mixture into your hands and form a rough patty with rough edges. Place the latke patty into your preheated oil and watch it sizzle.

As a word of advice, try not to overcrowd your skillet. For a 10-12 inch pan, you should cook no more than 4 latkes at a time.

Fill your skillet with the raw latke patties and allow the first side to cook for 3-4 minutes.

Using a spatula, flip the latkes and allow them to cook an addition 3-4 minutes, or until each of them are perfectly golden-brown in color.

Remove the latkes from the skillet and place them on a plate lined with paper towels to drain the excess oil.

Repeat the process, adding more vegetable oil when necessary to retain the ½” in the skillet, until all of your latkes have been cooked.

Serve the latkes warm with your choice of garnishes. Sour cream and apple sauce both work marvelously!

Enjoy!