Drain potatoes and place in the center of a sheet of cheesecloth or a clean tea towel. Twist and squeeze cheese cloth or tea towel until all the moisture is drained from the potatoes.
Latkes will always have a place at the Hanukkah table. Our version of this traditional dish can be enjoyed any time of the year! Use Club House Garlic Powder and Black Pepper to season the egg, matzo and shredded potato batter. Fry until crispy and serve with sour cream or applesauce. Yum!
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Drain potatoes and place in the center of a sheet of cheesecloth or a clean tea towel. Twist and squeeze cheese cloth or tea towel until all the moisture is drained from the potatoes.
Mix shredded potatoes with remaining ingredients, except oil, in large bowl until well blended.
Pour ½ inch (1.25 cm) of oil into large deep heavy skillet. Heat on medium-high heat until shimmering. Drop potato mixture by ¼ cupfuls (60 mL) into skillet. Cook 3 to 4 minutes or until golden brown, turning once, flattening slightly with the back of a spoon after turning. Drain on paper towels. Keep warm until ready to serve. Repeat with remaining potato mixture.
Garnish latkes with chopped fresh parsley or chives, if desired. Serve with sour cream and applesauce.
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