- 3-4 Large Purple Potatoes
- 1 Large Onion
- 1 Egg
- 1/4 Cup Flour
- Sea Salt
- Black Pepper
- Chopped Parsley (Optional)
- Oil for Frying
Peel and finely grate the potatoes with a box grater or food processor. Put them into cold water, then drain them in a colander and squeeze them as dry as you can by pressing them with your hands.
Put the grated potatoes in a cheese cloth (or a few layers of paper towels), pull the sides up on to the top like a pouch and squeeze out as much water as you can. If you don’t drain and squeeze them dry, they might get runny during frying and finally the latkes will get soggy.
Grate the onions; drain them and squeeze the water out in the same way as you did with the potatoes.
Mix the potatoes, onions, and chopped parsley.
Beat the eggs lightly with salt and pepper; add to the potatoes mix. Add the flour and stir to combine well.
Heat about 1/4 inch of oil in cast iron skillet. Take spoonfuls (I used a tablespoon), of the mixture and drop into the hot oil. Flatten them with the back of the spoon, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other.
Lift out and place them on paper towels.
Recipe courtesy of Ecurry.com