This simple and delicious Hanukkah snack is easy to make and absolutely delicious!
Total Time
20min
5.0
2 Ratings
Author: Cooking with Tovia
Servings:
10
Ingredients
•
5
lb
Russet Potatoes
, peeled
•
10
cups
Water
•
1
Orange
, juiced
•
4
Eggland's Best Classic Eggs
, beaten
•
2
tsp
Ground Black Pepper
•
3
tsp
Salt
•
1/3
cup
All-Purpose Flour
•
2
Onions
, roughly chopped
•
3
Tbsp
Vegetable Oil
Cooking Instructions
1.
As you peel the Russet Potatoes (5 lb), place them in a mixture of Water (10 cups) and Orange (1) to keep from browning.
2.
Into a large bowl, shred the potatoes using a box grater.
3.
Use your hand to press down on the shredded potatoes and remove the liquid. Drain as you go.
4.
Add Eggland's Best Classic Eggs (4). Stir to combine.
5.
Season with Ground Black Pepper (2 tsp) and Salt (3 tsp). Stir until potatoes are well-coated.
6.
Add All-Purpose Flour (1/3 cup). Stir to combine.
7.
Add Onions (2). Mix.
8.
In a pan, warm Vegetable Oil (3 Tbsp) over medium heat. Place spoonfuls of the potato mixture into the pan.
9.
Fry for 3 minutes on each side, until golden brown.
10.
Transfer to a cookie sheet lined with paper towels to drain the excess oil.
11.
Serve with your favorite dipping sauce and enjoy!
Nutrition Per Serving
CALORIES
231
FAT
4.3 g
PROTEIN
5.3 g
CARBS
44.5 g
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