Russet Latkes With Tarragon and Sour Cream

Authors: Angie Murphy and Brent Lazenby

Yield: About 25 Small Latkes

Ingredients:
2 Large Russet Potatoes, grated
1 Small Yellow Onion, grated
¼ Cup Green Onion, sliced lengthwise and cut into 1 inch pieces
¼ Cup Flour
1 Tsp Salt
1 Egg, lightly beaten
3 Tbsp Tarragon
Oil for Frying
Sour Cream, for serving
Strawberry-Rhubarb Apple Sauce, for serving

Directions:
1. Combine flour and salt in a bowl. Add the grated potato and both types of onions and coat them in the flour mixture. Stir in beaten egg and Tarragon.
2. Heat 1 inch of oil in a frying pan over medium heat. Meanwhile form the mixture into small balls. When a tiny drop of batter sizzles when it is dropped in the oil, place balls in the pan. Make sure there is enough room between the balls to flatten them and still have them not touching each other. After a minute use the back of a spatula to flatten out the latkes. Fry turning once until the latkes are brown and crisp. Drain on paper towels.
3. Serve with sour cream and strawberry-rhubarb apple sauce.

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