Crispy Potato Latkes
"We wanted latkes that were light and not greasy, with buttery soft interiors surrounded by a shatteringly crisp outer shell. To achieve all of these goals, we needed to remove as much water as possible from the potato shreds by wringing them out in a kitchen towel and to minimize the release… read more..."
INGREDIENTS
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2 pounds russet potatoes, unpeeled, scrubbed, and shredded
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1/2 cup grated onion
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Salt and pepper
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2 large eggs, lightly beaten
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2 teaspoons minced fresh parsley
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Vegetable oil
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