14 Pancake Potato Latke Recipe
Ingredients:
2 pounds russet baking potatoes, peeled (about 4 medium)
1 small onion, peeled, halved
1/4 cup freshly chopped parsley
1 tablespoon potato starch
1/2 teaspoon (or more) salt
1 large egg, lightly beaten
Freshly ground black pepper
Vegetable oil, for frying
Cooking:
- Preheat oven to 250 degrees F. Place potatoes in medium bowl and cover with cold water. Remove potatoes from water, dry with paper towels. Coarsely shred potatoes and onion, alternately, using large holes on hand grater or in food processor (the onion keeps the potato from turning color).
- Place grated potatoes and onion in tea towel or strainer and squeeze out as much liquid as possible. Place in large bowl. Mix in parsley, potato starch and salt. Season with pepper and more salt. Mix in egg.
- Heat oil in large nonstick skillet over medium heat. Working in batches, spoon about 1/4 cup potato mixture into skillet for each latke. Flatten slightly with back of large spoon and fry until golden brown and crisp on outside, turning once, about 4 minutes per side.
- Using spatula, transfer latkes to paper towels. Place fried latkes in single layer on rimmed baking sheet and keep warm in oven.
- Arrange latkes on platter and serve.
Note: The less liquid in batter makes the latkes crispier. Adjust to your likes.
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