Potato Latkes

By Vegiegail

Ingredients

• 1-1/2 pounds russet potatoes
• 1 small yellow onion
• 1 tablespoon fresh parsley, minced
• 1/4 cup unbleached all-purpose flour (Allison suggests using oat flour)
• 1/2 teaspoon baking powder
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Safflower oil, for frying (Allison suggests unflavored coconut oil)

Details

Servings 4

Preparation

Step 1

Peel and grate potatoes, then place in a colander and set over a large bowl. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Grate the onion and add to the potatoes along with the parsley, flour, baking powder, salt, and pepper, and mix well.

Preheat oven to 275 degrees. Heat a thin layer of oil in a large skillet over medium heat. Take a heaping tablespoon of batter (Allison suggests using an ice cream scoop) and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet (without crowding pan). Fry until golden brown on both sides, turning once, about 8 minutes total.

Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.