Garlic Parmesan Potato Latkes

These crispy fried potato pancakes have been a popular side dish at our house for many years. It's a great recipe just plain or to experiment with by adding such thingss chopped onions or fresh herbs. My personal favorite is the garlic and parmesan version shown. It's a great side dish that we serve with grilled steak, chicken or pork chops or even as an addition to a quick supper with some leftover ham as shown. Two thumbs up from the kids on this recipe too; they love 'em.
This recipe dresses up nicely as a great hors d'ouevre as well. A bite sized latke with a dollop of sour cream and topped with smoked salmon, proscuito, roasted garlic, finely chopped spicy sausage or even caviar can make quite the impressive little nibble.


Makes about 8 latkes. Serves 4.

4 cups grated potato
1 clove garlic, very finely minced
Salt and pepper to season
½ cup freshly grated parmesan
1 beaten egg
3 tablespoons flour

Squeeze as much excess water from the grated potato as possible. Add all the remaining ingredients and toss together until well combined.

Heat a half inch of canola oil in a large non-stick skillet over medium-low to medium heat. Drop the latke mixture by ½ cup measures into the hot oil, spreading it out to about a half inch thickness. Fry until golden brown on one side, then turn and cook until golden brown on the opposite side,
Drain on paper towels. Serve with sour cream and chopped green onions.