Crispy Potato Pancakes (Latkes)

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   Using a box grater or food processor, coarsely grate potatoes and onions. Put grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil. For each pancake, take about 2 Tbsp. of potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all the mixture is used up. Serve immediately with applesauce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.