Ingredients
| 1 |
tbsp vegetable oil |
| 1 |
cup flour |
| 8 |
egg whites |
| 1 |
medium onion, grated in a food processor |
| 1/2 |
tsp salt |
| 1/2 |
pepper |
| 1/4 |
tsp nutmeg |
| 8 |
large potatoes, peeled |
Directions
- Heat 1/3 inch oil in a heavy frying pan until very hot. While the oil is heating, place the flour, egg whites, onion, salt and pepper, and nutmeg in a bowl, and mix thoroughly.
- Quickly grate the potatoes in a food processor, using the thin grating blade for soft latkes or the thick grater blade for crunchier latkes.
- Immediately add them to the batter, mixing with a spoon and without pressing on the solids in order not to draw unwanted moisture. Work very quickly so they do not have time to get discolored.
- Form small patties with both hands without ever squeezing, and lower them into the hot oil (at this point reduce the flame just slightly: leave it on high but not the highest), or drop the batter by heaping tablespoons.
- Fry until golden, about 3 minutes on each side. Remove and drain on paper towels.
- Serve with applesauce, yogurt or sour cream.
Categories
Potatoes, Breakfast, Jewish, Hanukkah, Fry
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