Rating: 3.5 stars
21 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
  • 21 Ratings
Heath Goldman

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Credit: Heath Goldman

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk the eggs, flour, salt, and pepper in a bowl until combined.

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  • Shred the onion using the large holes of a box grater or the grating attachment of a food processor.

  • Shred the potatoes using the large holes of a box grater or the grating attachment of a food processor.

  • Working in batches, place the potatoes and onions in a dish towel, and squeeze out as much excess liquid as possible. Add the potatoes and onions to the egg mixture, and toss with your hands to combine.

  • Heat oil in a skillet over medium heat. Once oil is hot, drop the potato batter into the pan by the heaping spoonful, keeping the pancakes about two inches apart.

  • Flatten each latke with the back of a spoon and cook until golden brown, two to three minutes per side. Transfer to a paper towel-lined tray to drain and serve warm.

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