Latkes

• 2 large russet potatoes, shredded
• 2 teaspoons kosher salt
• 2 teaspoons freshly squeezed lime juice
• Freshly ground black pepper to taste
• 3 green onions (white and green parts), chopped
• 1 large shallot, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 teaspoon Old Bay Seasoning
• 1 ounce semihard cheese (page 23), grated (1/4 cup)
• 1/2 cup toasted or dried bread crumbs
• 2 large eggs, beaten
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons extra-virgin olive oil

1. Combine the potato, salt, and lime juice in a medium bowl and let sit for 5 minutes.
2. Squeeze the potatoes between your hands to remove any liquid and transfer to a plate.
3. Dry the bowl and return the potato to it.
4. Add the pepper, green onions, shallot, parsley, Old Bay, cheese, bread crumbs, and eggs.
5. Using your hands, combine thoroughly.
6. In a large skillet over medium heat, heat 2 tablespoons of the butter and 2 tablespoons of the olive oil.
7. Add 1/2 cup of the potato mixture and spread it out to form a 4-inch pancake.
8. Cook 4 latkes in the skillet at one time until golden brown, about 4 minutes.
9. Using your spatula to loosen the latkes from the skillet, turn them over, and cook for 3 to 5 more minutes, or until they are golden brown.
10. Remove to a serving plate.
11. Add 2 tablespoons butter and 2 tablespoons olive oil to the skillet before cooking the second batch.
12. Serve warm.
13. The latkes will keep, covered, in the refrigerator for up to 5 days.
14. Reheat them slowly in a dry skillet over low heat.

russet potatoes, kosher salt, freshly squeezed lime juice, freshly ground black pepper, green onions, shallot, flatleaf, semihard cheese, bread crumbs, eggs, butter, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/latkes-387831 (may not work)