Latkes
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 278
- Total Fat
- 20
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 47
- Sodium
- 310
- Total: 1 hr 15 min
- Active: 45 min
Ingredients
1 1/2 pounds russet potatoes
1 large yellow onion
Kosher salt
2 large eggs
1 tablespoon fresh lemon juice
1/3 cup all-purpose flour
Freshly ground pepper
Canola or vegetable oil, for frying
Directions
- Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
- Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
- Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.