Latkes are surprisingly easy to make! In fact, the only hard part, really, is grating the potatoes. Soaking the grated potatoes in water and squeezing out all the juices with a cheesecloth is the secret in this recipe as it removes a good majority of the starch! For your next breakfast, skip the cereal and give this a try!
Ingredients:
- 1 lb Russet potatoes, peeled and grated
- 1 carrot, grated
- 1/2 cup onion, finely chopped
- 2 eggs
- 2 tbsp milk
- 1 tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp spring onion, chopped finely
- 1/4 cup olive oil
Directions:
- Place the grated potatoes and carrots in a bowl and fill with cold water. Soak for 15 minutes. Drain in a colander.
- Use a cheesecloth to squeeze the remaining liquid in potatoes and carrots.
- In a bowl, combine the onion, eggs, milk, flour, salt, pepper, and spring onion. Add the potatoes and carrots. Mix thoroughly.
- In a saute pan, heat 1 tbsp oil and place 1/4 cup of the mixture and flatten it with your spatula. Fry until goldern brown on both sides.
- Transfer into a serving dish and serve while warm. Enjoy!
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