24/12/2024
Tis the season for Latkes! A great any addition to any holiday table! For our friends who celebrate, wishing you a Happy Hannukah! (A day early!)
A recipe for you:
3 medium russet potatoes, peeled
1 large egg, beaten, or more to taste
2 tablespoons all-purpose flour
1 tablespoon grated onion
½ teaspoon salt, or more to taste
¼ cup peanut oil for frying, or as needed
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.
