Breakfast & Brunchcookwell
Latkes
Potato pancake fritter.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●colander
- ●grater
- ●bowl
- ●pan
📝 Preparation Steps
1
Grate & drain the potatoes
2
Clean but don’t peel your potatoes. Using a box grater or food processor, shred the potatoes. Drain by squeezing them into a colander, dish towel, or cheesecloth. You need these to be as dry as possible - you should wring out a substantial amount of water.
3
Add the egg & the onion
4
Add the dry potato shreds to a bowl, and gently mix together with the onions, egg, and a sprinkle of salt. It should loosely bind together.
Onions, 1/2Salt, a sprinkle
5
Fry & serve
6
Heat a layer of oil in a pan. Add large spoonfuls of the potato mixture — enough to flatten into a rough 3” (8 cm) circle — and fry until the bottom is golden brown and crispy. Flip each and brown the other side. Repeat with the remaining potato mixture. Drain latkes on a wire rack or paper towel and immediately season with another sprinkle of salt. Serve with applesauce and/or sour cream for dipping.
Salt, a sprinkleApplesauce,Sour Cream,
Nutrition Facts
calories
549
fat Content
19 g
protein Content
16 g
carbohydrate Content
85 g
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