Michael Twitty’s Louisiana Latkes from Louisiana Eats!: The People, the Food, and Their Stories by P
Michael’s 2011 travels in the South inspired him to spice up his traditional latke recipe. This is his way of incorporating his newly found Southern identity on the plate.
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Ingredients
- 2 cups peeled and grated Yukon Gold or Russet potatoes
- 1 small garlic clove, minced
- 1 pinch thyme
- ½ tsp. cayenne pepper
- 3 eggs, beaten
- 1 tbsp. grated onion
- 1 tbsp. chopped celery
- 2 tbsp. thinly sliced green onion
- ½ cup peanut, canola, or vegetable oil
- Applesauce, sour cream, or sweet chili sauce, for serving, if desired
- 2 tbsp. all-purpose flour, matzo meal, or potato starch
- 1½ tsp. salt
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