Latkes
Portions 4-6
- 2 ½ pounds russet potatoes, peeled
- 1 small yellow onion, finely grated
- ¼ tasse Just Egg
- ¼ tasse flour
- 1 c. à thé sea salt
- Neutral oil, for frying
Équipement spécial
Grater
Cheesecloth
Deep frying pan
01 / 03
Râper les pommes de terre et l'oignon
Peel and grate the potatoes – either using a food processor fitted with a grater disc, or just with a box grater. Grate the onion. Strain off any liquid from the potatoes and onions using a cheesecloth or clean dishcloth.
02 / 03
Mélanger tous les ingrédients
In a large bowl, mix the grated potatoes and onions with the Just Egg, flour and salt.
03 / 03
Frire les latkes
Heat ¼- to ½-inch of oil in a deep frying pan and line a plate with paper towels. Once oil is hot, roll ¼ cup of the latkes mixture into a ball and place into the oil using a fish spatula or slotted spoon. Gently press down to flatten into desired latka shape. Fry until deeply golden-brown on each side, carefully flipping to brown both sides. Transfer to the paper towel-lined plate. Serve warm.
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