Healthy Recipes

Directions

1. Soak potatoes

   Place the peeled potatoes in a bowl of cold water to keep them from browning.

2. Grate potatoes

   Using a box grater, grate the potatoes and onion onto a cutting board and transfer to a large mixing bowl, alternate as you go. You can also do this in a food processor fitted with a coarse grating disc as well.

3. Drain potatoes

   Working in batches, transfer the mixture to a clean lint-free dish towel or cheesecloth, squeeze and wring out as much of the liquid as possible.

4. Mix all ingredients

   Transfer the mixture to a large bowl. Add the eggs, flour, baking powder, dill, salt, and pepper. Using a wooden spoon, mix until the flour is absorbed.

5. Heat oil

   In a medium heavy-bottomed pan over medium heat, pour in about ¼ inch of the oil.

6. Cook

   Once the oil is hot, use a heaping tablespoon to drop the potato mixture into the hot pan, cooking in batches.

7. Flatten

   Use a spatula to flatten and shape the potatoes into discs.

8. Cook and flip

   When the edges of the latkes are brown and crispy, after about 5 minutes, flip. Cook until the second side is golden browned, about another 3–5 minutes.

9. Transfer and repeat

   Transfer the latkes to a paper towel-lined baking sheet to drain and sprinkle with salt while still warm. Repeat with the remaining potatoes.

10. Serve

    Serve warm.