Ingredients
- 16 oz Russet potatoes
- Half (1/2) a pound of Yellow onion, peeled and cut
- Two (2) eggs
- Half (1/2) a cup of all-purpose flour
- Two (2) teaspoons of coarse kosher salt
- One (1) teaspoon of baking powder
- Half (1/2) teaspoon of ground black pepper
As Needed Canola Oil Or Other frying Oil
Instructions
Step One
Using a potato grater or a grater with large holes, grate the potatoes and onion. Transfer the combination to a smooth dishtowel and squeeze and wring out as much liquid as possible.
Step Two
Working quickly, switch the combination to a massive bowl. Add the Flour, Eggs, Pepper, baking powder, and salt, and blend till the flour is absorbed.
Step Three
In a medium heavy-bottomed pan over medium-excessive heat, pour approximately ¼ inch of the canola oil. Once the oil is hot enough (a drop of batter positioned withinside the pan has to sizzle), use a large tablespoon to drop the batter onto the current pan, cooking in batches. Use a spatula to flatten and form the drops into discs. When the rims of the latkes are brown and crispy, for approximately five minutes, flip. Cook until the second facet is Nicley browned, about five minutes.
Transfer the latkes to a paper towel-covered plate to empty and sprinkle with salt even as warm. Repeat with the ultimate batter.
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