The original recipe is vegetarian. I added the sausage (or ham, or bacon) to give them more ummmph, but you can easily leave any meat out. I would serve these with a cold wedge salad with blue cheese and candied pecans.
(makes about 12)
3 large russet potatoes (about 1&1/2 lbs.), peeled
1 sweet* onion
1 clove garlic, finely grated
Kosher salt
1/2 t. freshly grated nutmeg
Freshly ground pepper
1 lb. ground pork sausage* cooked and crumbled, or diced black forest ham*, or uncured cooked
bacon*, crumbled
1/4 cup finely chopped celery (use the inner stalks and leaves)
1/4 cup finely chopped fresh flat-leaf* parsley
1 large egg, lightly beaten
Peanut oil or schmaltz (rendered chicken fat), for frying
Applesauce and/or sour cream, for serving
Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1&1/2 t. salt and toss. Let sit 5 min., then wrap in a clean kitchen towel, and wring out as much liquid as possible. Transfer the potato mixture to a large bowl. Add the nutmeg, 1/2 t. pepper and all but about 1 T. each of the chopped celery and parsley to the bowl. Add meat, if using. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2" patties; transfer to a plate. Preheat the oven to 325 and line a baking sheet with paper towels. Heat about 1/4" of oil in a large nonstick skillet over med.-high heat; working in batches, add the latkes and fry until golden brown, about 5 min. per side. Remove to the prepared a baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch. Season the latkes with salt and top with reserved celery and parsley. Serve with applesauce/and or sour cream.
"Jesus is our windbreak against the coldness of the world."
Have FUN today!!!!
Love,
Machete Milletti
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