BAKED POTATO LATKES

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Baked Potato Latkes image

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, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.

Provided by Bronson McKinley

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 8

3 cups peeled and mashed baked potatoes
1 cup chopped white onion
1 tablespoon minced garlic
1 ½ 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

Steps:

  • Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
  • Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g

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