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Potato Pancakes

  • Serves: 4
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Calories: 309
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Ingredients

  • 4 cups peeled and grated russet potatoes from 4 potatoes
  • 1 cup grated onion from 1 large onion
  • 2 large eggs, beaten
  • 4 Tbsp all purpose flour
  • 2 tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • Vegetable oil, for frying
  • Cottage cheese for serving, optional
  • Sour cream for serving, optional

Method

  1. Preheat oven to 300 °F
  2. Place the grated potatoes and grated onion in a large kitchen towel or a nut bag. Firmly twist the towel over the sink wringing out as much liquid as possible. Open the towel, allow the mixture to loosen then wring out once more.
  3. In a large bowl mix eggs, flour, salt and pepper. Add the potato and onion mixture and stir with a wooden spoon until completely coated. Mixture should be thick, not runny. If the mixture is too runny, add more flour 1 teaspoon at a time until the mixture thickens.
  4. Set a metal cooling rack inside a large rimmed baking sheet and set aside. In a large skillet add oil ¼ inch deep and place over medium heat. Drop a small amount of the potato mixture into the pan. If it sizzles then it’s ready.
  5. Working in batches drop ¼ cup of mixture into the pan, gently pressing with the back of the measuring cup to slightly flatten. Fry the potato pancakes, until golden brown and cooked through, about 3 minutes per side. (Your oil should not be smoking, if it's too hot, turn down the heat) Transfer potato pancakes to the prepared wire rack and store in the oven while cooking the remaining latkes.
  6. Serve with cottage cheese, sour cream or applesauce.

Note: If the mixture becomes wet while making the latkes, gently stir it to remix.