We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: "Hmmm, I could shape it into pancakes and make latkes, that could be interesting." They were such a hit with the family that this recipe has been a staple ever since!
Ingredients
- 3 cups peeled and mashed baked potatoes
- 1 cup chopped white onion
- 1 tablespoon minced garlic
- 1.5 teaspoons salt
- 1 teaspoon freshly ground multi-colored peppercorns
- 5 tablespoons all-purpose flour
- 2 eggs , whisked
- 2 cups extra-virgin olive oil , or as need for frying
Instructions
-
1
Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
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2
Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
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3
Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
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4
Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Nutrition Facts
Per serving
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