Potato Latkes
By Tom Fraker

4 medium Baby Dutch Yellow® Potatoes peeled rinsed and grated (or Organic Fingerling Potatoes)
2 medium Maui Onions peeled and grated
Freshly Ground Black Pepper to taste
2 Egg Whites whipped
1/4 cup Chives finely chopped
Canola Oil as needed

Place the potatoes and onions in cheesecloth and twist to squeeze out the excess moisture.

Place them in a bowl and season with salt and pepper.

Gently fold in the egg whites and chives and blend until well combined.

Heat oil in a large skillet. Carefully drop about 2 tablespoons of potatoes in the oil and flatten with a spatula.

Fry until golden on both sides and drain on paper towels. Season immediately while they are still hot.

These potato latkes are great with homemade applesauce or a dollop of sour cream.