Description
Twelve small skillet-fried grated potato and onion latkes with crisp edges.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled
- 1 medium onion Yellow onion
- 2 eggs Large eggs
- 1/4 cup All-purpose flour
- 1 teaspoon Fine salt
- 1/4 teaspoon Black pepper
- 1/2 cup Neutral frying oil
Instructions
- Coarsely grate 2 pounds peeled russet potatoes and 1 medium onion. Gather in a clean dish towel and squeeze out as much liquid as practical. If working in batches, keep squeezed shreds covered briefly; do not soak them in a bowl of water.
- In a large bowl whisk 2 eggs with 1/4 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper. Add the dry squeezed potato-onion shreds and toss to coat. Do not taste the raw egg-and-flour mixture.
- Heat a thin layer from the measured 1/2 cup neutral oil in a heavy skillet over medium to medium-high heat until shimmering, not smoking. Add about 1/4 cup mixture per latke and flatten to roughly 3 inches; keep the pan uncrowded.
- Fry about 3–4 minutes per side until deeply golden and cooked through, flipping once with a wide spatula. Transfer to a wire rack over a sheet to drain. Continue in batches, replenishing only from the measured oil and adjusting heat if the edges darken before centers cook.
- Serve approximately 12 latkes as 6 working two-latke portions. Applesauce or sour cream may be offered separately; they are not in the recipe yield or nutrition. Refrigerate leftovers promptly and reheat until thoroughly hot.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Working estimate: 25 minutes grating/squeezing and 35 minutes across several skillet batches; pan capacity and actual yield pending.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: Two of approximately twelve 3-inch latkes, excluding applesauce or sour cream; actual fried weight and oil uptake pending