Ingredients
6
6 servings
- •3 medium russet potatoes, peeled
- •1 large egg, beaten, or more to taste
- •2 tablespoons all-purpose flour
- •1 tablespoon grated onion
- •0.5 teaspoon salt, or more to taste
- •0.25 cup peanut oil for frying, or as needed
Instructions
- 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.
- 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.
- 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.
- Remove to a paper towel-lined plate to drain while you cook any remaining latkes. Serve hot.
Nutritional Facts
Per 6 servings
- Calories: 199
- Carbohydrate: 22g
- Fat: 11g
- Fiber: 2g
- Protein: 5g
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