Very straightforward and delicious rhubarb pudding bottom, from a neighbor. reminds me of an upside-down pineapple dessert. Even though I’m not a huge fan of rhubarb, this is great and simple.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups peeled, shredded potatoes
- ¼ onion, shredded
- ⅓ cup chopped green onion
- 2 eggs, beaten
- 2 tablespoons all-purpose flour, or as needed
- 1 ½ teaspoons Cajun seasoning, or to taste
- 1 cup canola oil, or as needed
Instructions
- Place the potatoes in a cloth, and wring them to remove as much moisture as possible. Mix the potatoes, onion, green onion, eggs, flour, and Cajun seasoning together in a bowl until thoroughly combined.
- Heat the oil in a large, heavy skillet over medium heat until it shimmers (oil should be about 1/3 inch deep). Drop about 2 tablespoons of the potato mixture per patty into the hot oil, and flatten the potatoes to make the patties 1/4 to 1/2-inch thick. Brown the patties in the hot oil until golden and crisp on the bottom, about 5 minutes, then flip and cook on the other side. Drain the latkes on paper towels, and serve hot.
- I purchase frozen shredded potatoes from the frozen food section and thaw them.
Nutrition Facts
| Calories | 113 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 146 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and these turned out pretty good. I really liked the cajun flavor and the only thing this recipe is missing is a little salt.
It took a while, because I was doing this for a school project and I didn’t buy pre packaged ones so I had to peel and shred 8 potatoes, Also, there was a lot of egg.
DELICIOUS!!! Hubby and I filled up on these and left almost all of the BBQ ribs on the platter! I used half bacon grease (I’m old-school) and half canola oil. I may add a little garlic next time, but the recipe is great as-is.
I only had blue potatoes and figured I would give this a shot. My food processor has a shred disk. Very good, but I may use an electric griddle next time instead of using all the oil.
These were really tasty. I added fresh parsley, garlic & a handful of shredded Asiago cheese too. However, I should not have let them sit for an hour before frying or I should have strained the juices first. They were a bit mushy in the center but still very good.
I add a bit more seasonings, but these are awesome with porkchops and cabbage on top. YUM!
I was tired of hearing my Jewish friend brag nonstop over her husband’s latkes, so I decided to make a more flavorful version. 😉 These were very good. I used the exact amount of Cajun seasoning, and thought it was perfect…flavorful, but not overwhelming. I would make these again.
These were fantastic! I halved the recipe just to try them and wish I hadn’t, as they really had great flavor. I used refrigerated hash browns instead of fresh. I did use more cajun seasoning than called for, and added a bit of garlic powder. SO YUMMY! I will definately be making these again! Thanks for sharing. 🙂
These were really good and easy. I added some jalepenos and baked them with no oil, just spray and they turned out perfectly. Served as appetizers.
Loved these! I defrosted frozen shredded hash browns in the microwave for a quick fix. I added 3 cloves of minced garlic and I used olive oil, as that is the only oil I keep in the house.
DOH! Why didn’t I think of this before? I made these in appetizer size and they were gone in a flash. For speed, I used thawed frozen hashed browns, and they worked just fine. Just enough kick to be interesting. I would suggest using a quality cajun seasoning. (If you’re looking to watch your sodium intake, there are many fine salt-free cajun seasonings available.) I’m certain that I’ll try these latkes in other ethnic incarnations as well: mexican, etc. Thank you, CC!
Easy. Classic latke with cajun seasoning. Thanks.