Tarragon Latkes

When you grow your own Tarragon, you end up with A LOT of dried tarragon each fall.  I harvest it, dry it and put it in containers to give as gifts, and I still have more than I can use till the next harvest!  So, this year, to spice up my latkes, I of course added some Tarragon.

Ingredients

1 medium onion, diced

5 Russet Potatoes, washed, then peeled and grated (I use a food processor and it take less than five minutes)

2 tbs canola oil

2 tbs butter

1 1/2 tsp salt

1/4 tsp pepper

3 tsp dried tarragon

1 tbs sugar

2 eggs – beaten with a bit of water – say 2 tbs

In a large skillet heat the oil.  Add the onions and cook until soft about 5 minutes.  Meantime grate your potatoes. Then add them to the skillet with the butter.  Toss to combine until butter is melted.  Cook over medium heat, stirring occasionally until potatoes are soft.  Season with salt, pepper and tarragon.  Remove the mixture from the pan and put into a large bowl.  Beat the two eggs with the water and add to the potatoes.  Add the sugar.  Mix well.   Add a bit more oil to coat your skillet.  Drop tablespoonfuls of the mixture into the skillet and cook, browning on both sides.  Remove pancakes and place on paper towels to absorb excess oil.  Serve warm with sour cream.  Happy Channukah!