Baked Potato Latkes
Side Dish Potatoes Potato Pancakes
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.
Servings per recipe: 5
Calories per serving: 219
Preparation time: 10m
Total cooking time: 20m
Ingredients:
- 3 cups peeled and mashed baked potatoes
- 1 cup chopped white onion
- 1 tablespoon minced garlic
- 1 1/2 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
Directions:
- 1 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.
- 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- 3 Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
- 4 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.
Nutrion facts:
| Total Fat | 11g | 17% |
| Saturated Fat | 2.0g | |
| Cholesterol | 74mg | 25% |
| Sodium | 731mg | 29% |
| Potassium | 379mg | 11% |
| Total Carbohydrates | 25.6g | 8% |
| Dietary Fiber | 2g | 8% |
| Protein | 5.3g | 11% |
| Sugars | 3g | |
| Vitamin A | 99IU | |
| Vitamin C | 12mg | |
| Calcium | 28mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 27mg | |
| Folate | 36mcg |
