4 medium potatoes
4 Tbsp flour
Ground black pepper
1 tsp salt
1 tablespoon of baharat spice mix
Grate the potatoes and onions. Use the large shredding blade on your food processor to grate the potatoes and onions in seconds. A box grater works well, too.
Squeeze the potatoes and onion. To get crispy latkes, the potato and onion mixture needs to be dry. A tea towel absorbs the liquid and starch, OR USE YOUR HANDS.
Mix the egg, onion, salt, parsley spices and pepper with the potatoes and onion. Use your fingers to evenly distribute all of the ingredients.
Form latkes. Use a 1/4 cup measuring cup, a fish spatula, your fingers, and a fork to form a flat, four-inch patty.
Fry the latkes. Heat the oil until latkes sizzle immediately upon entering the oil. Fry until each side is dark golden-brown.
Drain and serve. Remove hot, crisp latkes from the oil and drain on paper towels. Serve or keep warm in the oven.
Shared from “My Spiced Kitchen: A Middle Eastern Cookbook” by Yaniv Cohen with permission from Page Street Publishing Co.