Classic Idaho® Potato Latkes
Courtesy of Idaho Potato Commission 16 Servings • 15 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 2 lb. Idaho® potatoes, peeled |
| 1/4 c. flour |
| 1 tsp. baking powder |
| 3/4 tsp. salt |
| 1 large onion, grated |
| 1 egg, lightly beaten |
| 1/3 c. vegetable oil |
| 1/2 c. sour cream, optional |
Directions:
1. Shred the potatoes into a large mixing bowl; drain off any liquid. Add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
2. In a large, heavy, non-stick skillet, heat 1 Tbsp. oil over medium heat. Using a tablespoon., spoon potato mixture into skillet, using about 2 Tbsp. per pancake. (Skillet should hold about 4 pancakes at a time.) Flatten mixture slightly with a spatula. Cook pancakes 4 min., then flip and cook another 4 min. or until golden brown, crisp and cooked through.
3. Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
4. Cook remaining pancakes in batches, using 1 Tbsp. oil in the skillet for each batch. Serve pancakes with sour cream, if desired.
Time Saving Tip: *A 4-oz. pkg. of skillet hash browns may be substituted for the fresh potatoes. Follow pkg. directions for rehydrating the potatoes, then drain them and proceed with the recipe.
* Recipe courtesy of Idaho Potato Commission.
Nutrition:
Calories: 94; Total Fat: 4g; Cholesterol: 13mg; Total Carbs: 14g; Protein: 2g; Sodium: 137mg;