Recipe courtesy of Chanterelle
Paul's Potato Latkes
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 61
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 93
- Sodium
- 703
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
4 large Idaho potatoes (about 2 pounds total), peeled
1 small onion, peeled
1 large carrot, peeled
2 large eggs
1 tablespoon chopped fresh flat-leaf parsley leaves
Kosher salt and freshly ground black pepper, to taste
1 cup fine dry bread crumbs
Directions
- Preheat the oven to its lowest setting. Using either the largest holes of a hand-grater or the shredding blade of a food processor, grate the potatoes, onion, and carrot. Place the mixture in a sieve and press to remove as much liquid as possible.
- Combine the potato mixture in a large bowl with the eggs, parsley, salt, and pepper. Using your hands or a wooden spoon mix well. Stir in 1/2 of the bread crumbs, then add the remainder slowly, stopping when the mixture is just thick enough to hold its shape, but not so loose that it dribbles off a spoon.
- Pour oil to a depth of 1/4-inch into a large, heavy skillet and heat over medium heat until a tiny drop of the batter sizzles upon contact. Using a 1/3-cup metal measure as a scoop, ladle the batter into the hot oil in the skillet, pressing each mound of batter into a small flat pancake: do not crowd the skillet. Fry the pancakes until nicely browned on both sides, 4 to 5 minutes per side.
- Transfer the pancakes to a platter and keep warm in the oven while you fry the remaining pancakes. Serve immediately.