Baked Potato Latkes
The recipe Baked Potato Latkes can be made in around 20 minutes. One portion of this dish contains about 6g of protein, 19g of fat, and a total of 320 calories. This dairy free and lacto ovo vegetarian recipe serves 5. If you have eggs, salt, baked potatoes, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Jewish food. It can be enjoyed any time, but it is especially good for Hanukkah. It works well as a hor d'oeuvre.
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.