Yukon Gold Potato Latkes |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 34 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds onions, cut into 1-inch cubes | 3 pounds Yukon Gold potatoes, peeled, cut into 1-inch cubes | 2 large eggs |
| 1/4 cup all purpose flour | 3 tablespoons chopped fresh parsley | 2-1/4 teaspoons salt |
| 2 teaspoons baking powder | 1 teaspoon ground black pepper | vegetable oil (for frying) |
| 1 | Place onions in processor. Using on/off turns, chop finely. Transfer onions to large bowl. Place 1/3 of potatoes in processor. Using on/off turns, finely chop potatoes (do not puree). Mix potatoes into onions to prevent discoloration. Repeat with remaining potatoes in 2 batches. Open large kitchen towel on work surface. Place potato mixture tightly and squeeze out as much liquid as possible. Return potato mixture to large bowl. Add eggs, flour, parsley, salt, baking powder, and pepper. Stir until mixture is well blended and sticks together slightly. |
| 2 | Pour enough oil into heavy large skillet to coat bottom generously. Heat oil over medium-high heat. Working in batches, drop potato mixture by heaping tablespoonfuls into skillet. Using metal spatula, flatten latkes to 3-inch rounds. Fry until brown and crisp, about 4 minutes per side. Transfer latkes to large rimmed baking sheet in single layer. Repeat with remaining potato mixture; add more oil to skillet before each batch and use extra baking sheets as needed. |