Ingredients for Kurt's Potato Latkes
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How to Make Kurt's Potato Latkes
- Peel and shred the potatoes using the small holes of a box grater. Shred the onion using the large holes of the grater.
- Place the shredded potatoes and onions in a large colander. Rinse under cold water and thoroughly press out excess liquid. This step is crucial for crispy latkes!
- In a large mixing bowl, combine the shredded potatoes and onions with the eggs, flour, salt, and pepper. Mix gently but thoroughly.
- Heat about 1/4 inch of oil in a large, heavy-bottomed skillet over medium heat. The oil is ready when a small pinch of batter sizzles immediately.
- Drop spoonfuls (about 1/4 cup each) of the potato mixture into the hot oil, flattening slightly with a spatula.
- Cook for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan; work in batches if necessary.
- Remove the cooked latkes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy! Top with your favorite sour cream, applesauce, or chives.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
0g
Carbs
2g
