- 6 C white potatoes, peeled & grated (approx. 2 lb)
- 1 large cooking onion, grated or finely minced
- 1/2 C panko bread crumbs
- 2 Tbsp unbleached white flour
- 2 eggs
- 1 Tbsp dried potato starch
- 1 tsp kosher salt flakes
- 1/2 tsp pepper
- Oil for frying (about 1 C)
- Place grated potato into a colander lined with cheese cloth. Put the colander over a bowl and squeeze out the excess liquid. Allow the liquid in the bowl to sit for 5 minutes so that the potato starch separates from the liquid. Pour off the liquid saving the starch which has settled to the bottom of the bowl.
- Mix the eggs with the starch, beating lightly. Add the dried potato starch, salt and pepper to this mixture.
- Mix together the grated potato and onion then toss with the white flour. Combine potato/onion mixture with the egg mixture.
- Place a large cast iron frying pan on the lower rack of the Memphis Pellet Grill. Close the lid and pre-heat the grill to 475 F.
- Pour enough oil to reach a level of ¼ inches deep in the hot skillet. Scoop up about ¼ cup of the latke mixture and mound it in the pan. Using a metal spatula, flatten out the mound to form a 4” latke. Close the lid and fry for about 3 ½ minutes. Flip the latkes and fry on the opposite side for 2 -3 minutes or until they are crispy golden brown. Drain on paper towels and keep warm. Repeat, adding oil to the pan as needed, until all the batter is used up.
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