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Submitted by Shelley Martin, Executive Chef (2000-2006) with the Shaarey Zedek Synagogue Catering Department
1 lb. Yukon Gold potatoes 1 tbsp. minced fresh garlic 1 tbsp. chopped onion ½ c. flour or matzo meal I c. canned artichoke hearts 2 c. mayonnaise ½ c. green onion sliced thin ¼ c. very good Parmesan cheese Salt and fresh ground black pepper
Method Grate potatoes and squeeze out any excess water. Add onion, garlic, flour or matzo meal, sugars and spices. Mix well; add salt and pepper, eggs and milk or chicken stock. Refrigerate for at least 10 minutes. Heat griddle or pan to 400˚. Pour oil onto griddle and add approximately 2-3 ounces of latke mixture. Fry 3-4 minutes per side or until golden. Serve immediately.
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