| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 1/2 pounds russet potatoes
- 1 large yellow onion
- Kosher salt
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1/3 cup all-purpose flour
- Freshly ground pepper
- Canola or vegetable oil, for frying
Instructions
- Shred the potatoes and onion in a food processor or with a grater or mandoline. Place in a strainer that has been lined with cheesecloth or a damp kitchen towel. Toss with 3/4 teaspoon salt and let sit over a bowl to drain for 30 minutes.
- Gather the top of the cheesecloth and use your hands to squeeze out as much excess moisture as you can. Transfer the vegetables to a clean bowl; mix in the eggs, lemon juice, flour and some pepper.
- Heat 1/4 inch canola oil in a large skillet over medium-high heat until shimmering. Working in batches so as not to crowd the pan, fry loosely packed rounded tablespoons of the potato mixture until browned, about 2 minutes per side. Add more oil to the pan and adjust the temperature as needed. Transfer to a paper towel?lined plate, season with salt and set aside.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 310 mg |
| Serving Size | 1 of 8 servings |
| Calories | 278 |
| Total Fat | 20 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 310 mg |
Reviews
Haven’t made yet but I’m watching this episode of molly making latkes and she used panko not flour and added green onions so it’s this a different recipe I’m assuming?
Easy and delicious!
Simply the best