- 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.
Don’t miss out
Let's be friends. Subscribe to our newsletter to receive updates on new launches, recipes, and more.