Empty My Fridge
Crispy Potato Latkes You’ll Make Again & Again! #shorts
Ingredients
- Potato1 lb
- Flour¼ cups
- Onion½
- Baking powder1 tsp
- Salt1 tsp
- Black pepper · ground¼ tsp
- Egg1
- Olive oil
Instructions
- Grate the potatoes and onion finely on the large holes of a box grater or with a food processor disc. Squeeze out as much liquid as possible through a cheesecloth or clean dish towel.
- In a large bowl, whisk together the flour, baking powder, salt and pepper, then whisk in the egg. Add the squeezed potato and onion and stir until evenly coated.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat until it shimmers.
- Drop the batter in 1 heaping tablespoon at a time and press with a spatula to form disks. Fry 4 to 5 minutes until the edges are browned, then flip and cook about 3 to 4 minutes more until golden.
- Drain on a paper towel-lined plate and sprinkle lightly with kosher salt. Repeat with the remaining batter, adding oil as needed.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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