Method:Frying

1. Formula

1. 1 large all-purpose or Yukon Gold potato, peeled
2. 1 large sweet potato, peeled
3. 1/4 large white onion, peeled
4. 1 large egg, at room temperature
5. 2 tablespoons all-purpose flour
6. 1 teaspoon salt, or more to taste
7. 1/4 teaspoon freshly ground black pepper
8. Vegetable oil, for frying

2. Nutrition Information

• Calories: 96 kcal
• Carbohydrates: 13 g
• Dietary Fiber: 1 g
• Fat: 4 g
• Protein: 1 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add egg, flour, salt, and pepper, and stir well to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan, and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.
3. Potato, carrot, and parsnip variation: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip. Potato, onion, and horseradish variation: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

4. Remark