Sure Thing Burger’s owner and head chef Scott Picard shares his secret latke recipe (and a good photo) with us. Just in time for the holidays! Latkes are huge hits with kids . . . or anyone who loves good food  – right? They are well worth the effort, making great leftovers, perfect for entertaining family and versatile for morning or evening meals.


Serves 3-4

3 cups shredded potatoes
1 medium yellow onion, finely chopped
2 tsp canola oil
1/4 cup flour
4 eggs
1 tsp salt
2/3 cup canola oil, for frying only

In a large skillet over low heat warm 2 tsp canola oil. Add the finely chopped onions remember to add a pinch of salt, cook until caramelized. This should take 20 minutes.

In the meantime, shred the potatoes using the large holes of a box grater and soak in cold water while waiting for the onions to brown.

Drain the potatoes and remove as much moisture as possible, using paper towels or an clean kitchen towel to press the moisture out.

In a large bowl mix the potatoes with all the ingredients.

Heat the 2/3 cup canola oil in a large skillet over medium heat. Scoop your potato mixture using a tablespoon and place about 1/4 cup of the potato into the skillet. Gently press on the mound to make a patty once in the skillet. Cook 4-6 minutes, or until golden browned. Flip to brown the other side.

Remove from the oil and set aside to cool. Repeat. Serve with applesauce or sour cream.  Enjoy!