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, I could shape it into pancakes and make latkes, that could be interesting." They were such a hit with the family that this recipe has been a staple ever since!
Ingredients
- and mashed baked potatoes: 3 cups (peeled)
- white onion: 1 cup (chopped)
- garlic: 1 Tbsp (minced)
- ½ teaspoons salt: 1 piece
- multi-colored peppercorns: 1 tsp (freshly ground)
- all-purpose flour: 5 Tbsp
- eggs, whisked: 2 piece
- extra-virgin olive oil, or as need for frying: 2 cups
Metric Conversion
Stages of cooking
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Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
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Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
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Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
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Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
