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  • Yield: 8 patties 1x


  • 1 1/2 pound russet potatoes
  • 1 large onion (peeled)
  • 2 large eggs
  • 2 tbs flour
  • 2 tsp salt
  • to taste ground black pepper
  • 1/2 cup coconut or avocado oil
  • 1 sprig fresh rosemary


  1. Peel and grate the potatoes or use a food processor to shred potatoes.
  2. Grate the onion in the same manner.
  3. Transfer the potatoes and onion to a kitchen strainer placed over a large bowl.
  4. Press out the excess moisture and transfer vegetables to another bowl.
  5. Pour off all the liquid from the first bowl, leaving behind the potato starch.
  6. Break the eggs into the potato starch and beat together.
  7. Mix in the potato-onion mixture and add the flour.
  8. Season with salt and pepper.
  9. Heat oil.
  10. When hot, quickly drop in about 3 Tbs of mixture and flatten it out.
  11. When underside is golden brown, turn latkes over.


Source: A Passion for Potatoes


  • Serving Size: 1 patty
  • Calories: 222
  • Fat: 14.93 g
  • Carbohydrates: 19.23
  • Protein: 3.91 g
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