A blend of Cajun flavors with a traditional Chanukah favorite.
Ingredients
- peeled, shredded potatoes: 2 cups
- onion: 0.25 piece (shredded)
- green onion: 0.33333 cup (chopped)
- eggs: 2 piece (beaten)
- all-purpose flour: 2 Tbsp (or as needed)
- ½ teaspoons Cajun seasoning: 1 piece (to taste)
- canola oil: 1 cup (or as needed)
Metric Conversion
Stages of cooking
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Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
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Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.
