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