Total Calories: 73
1. Peel the potatoes. Shred them on the large holes of a box grater or in a food processor, and put the shredded potatoes in a medium bowl. A handful at a time, squeeze the liquid from the potatoes back into the bowl and place the squeezed potatoes in a second bowl. Carefully pour off and discard the cloudy liquid from the first bowl, leaving the white potato starch that has sunk to the bottom. Scrape the potato starch into the shredded potatoes. Add the egg, salt, and pepper and mix well.
2. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a large, deep skillet over medium-high heat, heat 1/2 inch of vegetable oil until very hot, but not smoking. In batches, carefully add about 1/3 cup batter for each latke to the oil and form into 4-inch-diameter pancakes. Fry, turning once, until golden brown on both sides, about 6 minutes. Transfer to the wire rack and keep warm while frying the remaining latkes. Don't worry if the remaining potato mixture turns brown while standing. Pour off any liquid from the potato mixture before making the remaining latkes. Serve immediately, with the sour cream.
This Potato Pancakes (Latkes) recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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