Bronson McKinley Recipe ⊷ Baked Potato Latkes

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.

Ingredients

• 3 cups peeled and mashed baked potatoes
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 1 ½ 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

Cooking 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.

Nutrition Facts

• calories219.1
• carbohydrateContent25.6 g
• cholesterolContent74.4 mg
• fatContent11 g
• fiberContent2 g
• proteinContent5.3 g
• saturatedFatContent1.8 g
• sodiumContent731.2 mg
• sugarContent2.8 g