Tuesday, March 8, 2011

Potato Latkas

I make a big batch of these, cook and freeze them.  That way they're ready for a quick breakfast or dinner.  Just reheat them in the oven at 400 degrees for about 15-20 minutes and they will be crispy on the outside.

4 Russet potatoes
1 large yellow onion
1 egg and 2 egg whites
3-4 tbsp of flour
salt and pepper
olive oil to drizzle pan

First grate the potatoes and onion and put them in a strainer to drain the liquid.  I squeeze the liquid out before putting it in the strainer to make it quicker.  Then I lay the mixture on paper towels to get it more dry.  Once it seems dry, put the mixture in a big bowl and add about 1 tsp of salt, sprinkle pepper, eggs and flour.  Stir until it is well mixed.  Heat a pan to medium heat and drizzle with olive oil.  Scoop, with a table spoon, some of the mixture and add to the pan.  Cook on each side for about 5 minutes until they are golden brown. 

Allow them to cool before putting them in the freezer so they don't stick together.

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