This is a great breakfast dish. Made out of potatoes, these pancakes can also be eaten sweet (just don’t add the chives and lessen the amount of salt you put in). Serve with sour cream (and sugar if you’re going the sweet route)! My dad says that they’re from Belarus.
About 5 potatoes, or 1 1/3 pounds
4 egg whites
2/3 cup chives
2 T cornstarch
Duck fat, or oil or butter to fry the latkes in
1 teaspoon salt and pepper to taste
Peel the potatoes, and then grate them into a large bowl. Chop up the chives into small pieces. Combine the grated potatoes with the cornstarch, chives, egg whites, salt and pepper. Mix together.
Then, spoon a few tablespoons of duck fat into the pan and heat. Take about 2 tablespoons of the potato mixture and form a round, flat patty, squeezing any excess moisture out of it as you go. Place as many of these as would fit onto the pan.
Cook for about 3 minutes on each side, or until browned. This should be over medium heat. Remove from the pan and fry the next batch until you are all out of mix.
Serve with a dollop of sour cream.