Latkes

Latkes

  • 2 pounds Yukon gold potatoes
  • 1 med onion
  • 2 eggs
  • 1 tsp salt
  • ½ cup flour
  • oil for frying

Peel potatoes and shred. Promptly place in water to barely cover. Peel onion and shred, add to potatoes. Drain mixture, then place in towel and squeeze out excess liquid. Place potato/onion mixture into bowl, add flour and toss to combine. Beat eggs with salt, then add to potato/onion mixture. Using generous spoonfuls of the mix, fry in hot oil until crisp on each side. Hold completed latkes in warm oven while frying the remainder.

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