Zutaten für Potato Latkes Potato Pancakes
- Russet Potatoes
- 1 medium yellow onion (about 1 cup shredded)
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- Canola Oil
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Zubereitung von Potato Latkes Potato Pancakes
- Wash 2 lbs russet potatoes and cut into chunks small enough to fit your food processor's shredding blade.
- Do not peel the potatoes.
- Shred 2 lbs russet potatoes and 1 medium yellow onion (about 1 cup shredded) in a food processor using the shredding blade, alternating between the two.
- In a large mixing bowl, whisk together 2 large eggs, 1/4 cup all-purpose flour, and 1 teaspoon salt.
- Add the shredded potatoes and onions to the egg mixture. Stir gently to combine.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Using a slotted spoon, scoop about 1/3 to 1/2 cup of the potato mixture, allowing excess liquid to drain back into the bowl.
- Carefully place the potato mixture into the hot oil, forming 3-4 inch pancakes.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Use a spatula to gently flip.
- Gently press down on the latkes with a spatula while frying to ensure even cooking and create a flatter pancake.
- Remove the latkes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Repeat steps 7-11 until all the potato mixture is used. Consider using multiple skillets to speed up the cooking process.
- Serve immediately with your favorite toppings, such as applesauce and sour cream. Leftovers can be stored in the refrigerator for up to 24 hours and reheated in a skillet or oven.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
3g
Carbs
10g
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