1 lb potatoes, peeled
3 oz yellow onions, peeled and minced
¼ cup all-purpose flour
1 pc egg, lightly beaten
1 tsp salt
½ tsp ground white pepper, freshly ground
vegetable oil, as needed
For Serving:
1 tbsp sour cream
¼ tbsp green onions, thinly sliced
Shred the potato with a grater and squeeze this by hand.
In a large mixing bowl, whisk the flour, egg, salt, and pepper together.
Stir in the potato and onion until potatoes and onions are evenly coated.
In a medium skillet, heat roughly 2 tablespoons of vegetable oil until shimmering.
Drop packed tablespoon of the potato mixture into the skillet and flatten them with the back of a spoon.
Cook the latkes over moderately high heat until the edges are golden, about 1½ minutes; flip and cook until golden on the bottom, about 1 minute.
Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Garnish with green onions. Serve with sour cream. You can keep latkes warm in the oven for an hour or more. You can also make them ahead of time, freeze and reheat them in a single layer on a cookie sheet in a 400-degree oven until they’re crisp again.
Sugar: 2g
:
Calcium: 24mg
Calories: 131kcal
Carbohydrates: 28g
Cholesterol: 2mg
Fat: 1g
Fiber: 3g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 523mg
Protein: 3g
Saturated Fat: 1g
Sodium: 592mg
Vitamin A: 26IU
Vitamin C: 24mg
