I adore latkes!

They’re one of the things I look most forward to when visiting New York City in the winter. Skating in Central Park, cheese cake, and latkes!

But those trips come a little too infrequently for me, and there’s many more days I’m jones’n for a good latke. Luckily, I can whip up a batch pretty quicky to satify my cravings, but I’m always interested in learning a new trick or two.

Dorot Gardens is offering up a great recipe. Dorot Gardens was initially established in 1992, and is owned by Kibbutz Dorot in the southern part of Israel.

The kibbutz has more than 3,500 acres of field crops which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process. This ensures that they maintain their taste, freshness and nutritive value.

Behind that process and the great-tasting products it creates, the company has grown and expanded well over the years – to the point where today it is the largest supplier of fresh frozen seasoning products in Israel.

They are providing this recipe, which calls for a generous amount of Dorot Gardens Parsley, and my tastebuds are already anticipating how wonderful they’re going to be! Learn more about them, find some fabulous products, and find this and oodles more recipes at DorotGardens.com.

Ingredients:

• 2 lbs. russet potatoes, peeled 

• 1/2 onion 

• 6 cubes of Dorot Gardens Parsley 

• 1/2 tsp. olive oil 

• 2 eggs 

• Salt and pepper 

• Vegetable oil for frying

Instructions:

1. Place 2 to 3 large layers of paper towels on a cutting board and begin grating  potatoes and onion on top. Pick up the grated potatoes and onion and with the paper  towel into a large ball and gently squeeze out liquid, trying not to rip through the  paper towel. Place the grated potatoes and onion in a large bowl. Repeat as needed  until all of the potatoes and onions are grated and squeezed.  

2. In a small bowl microwave Dorot Gardens parsley cubes and olive oil for 1 minute.  Once cooled, add eggs and beat. Pour eggs into grated potatoes and use a fork to  combine. Season with salt 1 tsp. salt.  

3. Heat vegetable oil in a skillet, about 1/4 inch deep. Once the oil begins to shimmer  (about 325F-350F) take a small handful of the potato mixture and flatten it out on  the palm of your hand, making sure they are binding. Place them carefully in the hot   oil and fry on each side until golden brown, about 3-4 minutes per side. Keep an eye  on the oil temperature and adjust heat as needed to prevent latkes from burning or  under-cooking.  

4. Season with more salt and pepper as needed and serve with apple sauce and sour  cream.