Low Sodium Latkes (Potato Pancakes)

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), peeled
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 medium yellow onion, peeled
2 large eggs, lightly beaten
3 tbsp all-purpose flour
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup neutral oil (such as vegetable oil or canola oil), plus more as needed

For serving

sour cream, for serving (optional)
applesauce, for serving (optional)

Instructions

1
Grate the potatoes and onion on the large holes of a box grater (or using the grating disc of a food processor) into a large mixing bowl.
2
Transfer the grated potato and onion mixture to a clean kitchen towel or several layers of cheesecloth. Gather the corners and twist firmly over the sink, squeezing out as much liquid as possible — the mixture should feel nearly dry and the towel will be soaked. Return the wrung mixture to the bowl.

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