Ingredients
Units
Scale
- 2 lbs. potatoes (about 5-6 medium-sized potatoes), peeled or not
- 3 layers cheesecloth or clean cotton kitchen towel
- 2 egg, whisked
- 6 Tbsp. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. black pepper
- 1/2 cup vegetable oil for frying (less or more)
Instructions
- Preheat oven to 250F.
- Onto the cheesecloth, shred the potatoes using the larger holes of a box grater. Roll it all up and squeeze it over the sink to remove as much moisture as possible.
- Transfer potato to a large bowl. Add egg, flour, salt, garlic powder, onion powder, and pepper. Mix all ingredients with a spoon.
- In a large skillet heat about 2 – 3 tablespoons oil over medium heat. Scoop about 2 tablespoons potato mixture for each potato latke into the oil and reduce heat to medium-low. Add more latkes if you have space in the skillet but do not overcrowd them (4-5 at a time in a large skillet is best). Cook on one side until well-browned and crisp underneath, about 3 – 5 minutes. Flip and cook until crispy on the other side as well, 3-5 minutes.
- Remove latkes to a plate lined with a kitchen towel to drain off excess oil. Serve immediately or trasnfer to a wire baking rack over a baking sheet and put them in the preheated oven while you fry more batches.
- Add more oil to your skillet and repeat the cooking until all potato pancakes batter is used. Add more oil whenever necessary to help brown the latkes.