Name: Potato Latkes
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Russet potatoes, peeled - 3 medium; Egg, beaten, or more to taste - 1 large; All-purpose flour - 2 tablespoons; Grated onion - 1 tablespoon; Salt, or more to taste - ½ teaspoon; Peanut oil for frying, or as needed - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Potato Latkes

1. Russet potatoes, peeled - 3 medium

2. Egg, beaten, or more to taste - 1 large

3. All-purpose flour - 2 tablespoons

4. Grated onion - 1 tablespoon

5. Salt, or more to taste - ½ teaspoon

6. Peanut oil for frying, or as needed - ¼ cup

How to cook deliciously - Potato Latkes

1. Stage

Slice peeled potatoes and run through a food processor fitted with the grater attachment. Place shredded potatoes in a cheesecloth and wring, extracting as much moisture as possible.

2. Stage

Measure 2 cups shredded, drained potatoes and place into a medium bowl; save any extra for another use. Add egg, flour, onion, and salt, and stir until well combined.

3. Stage

Heat 1/4 inch of oil in a large, heavy-bottomed skillet over medium-high heat. Place large spoonfuls of potato mixture into the hot oil, pressing down on them to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes. Flip and repeat on the other side.

4. Stage

Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot. Andy San