Shredded potatoes and grated onions are bound with flour, salt and eggs, then fried in oil to make delicious potato pancakes that are crispy on the outside and tender on the inside.
| Yield: | 10 to 12 latkes |
| Ingredients | |
| 2 cups peeled and shredded potatoes 1 tablespoon grated onion 3 eggs, beaten 2 tablespoons all-purpose flour 1 1/2 teaspoons salt 1/2 cup peanut oil | |
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
| Nutrition Information Servings Per Recipe: 6 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 247 cal | Total Fat: | 20.5 g | Cholesterol: | 106 mg | |||
| Sodium: | 617 mg | Carbohydrates: | 11.7 g | Fiber: | 1.3 g | |||
| Protein: | 4.4 g | |||||||
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