Saffron Salted Potato Latkes Recipe
YIELD
4 servings
TIME
Active Prep: 5 min
Cook: 20 min
INGREDIENTS
- Oil for frying
- 2 large russet potatoes, shredded (about 4 cups)*
- 1/2 medium white onion, shredded
- 2 eggs, beaten
- 4 Tbsp. all-purpose flour
- 1/2 tsp. Fine Black Malabar Pepper
- 2 Tbsp. Saffron Salt*
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NOTES
Food processors tend to produce longer shreds of potato that are optimal for this cooking process, but you can use a box grater if you don’t own a food processor with a shredding disc.
*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
DIRECTIONS
Heat 1/4 inch of oil in a non-stick skillet over medium-high heat. In a bowl, fold all ingredients until well mixed. Mixture will be loose. Scoop 1/4 cup of potato mixture into the hot oil and gently flatten to form an even patty. Cook for 2 to 3 min. per side, or until golden brown. Repeat with remaining mixture, cooking in small batches to avoid overcrowding. Remove from oil and place on a plate lined with paper towels to absorb excess oil. Serve warm.
SERVING SUGGESTIONS
Serve topped with applesauce or sour cream.
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NUTRITION
