- prep 20 min cook 20 min
- serves 12
The key to creating crispy latkes is draining all the liquid from the grated potatoes and onion before frying.
- 2 pounds russet potatoes, peeled
- 1 medium onion
- 1/2 cup chopped green onions
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Oil for deep-fat frying
How to make it 40 minutes
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