Helen Shneer, my mother-in-law, is known for her unbeatable latkes. The unusual method of grating the potatoes in the blender and draining them helps to keep them white.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
Place half of the potatoes in blender; add enough water to cover and blend until finely grated. Drain in fine sieve; transfer to large bowl. Repeat with remaining potatoes; add to bowl. Mix in egg, flour, baking powder and salt.In nonstick skillet, heat enough oil over medium heat to cover bottom of pan. Add 1/3 cup (75 mL) potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; spread lightly to flatten.
Fry, in batches and adding more oil as needed, until bottoms are golden and edges are crisp, 2 to 3 minutes. Turn over and fry until golden, about 3 minutes longer. Drain on paper towel–lined racks. (Make-ahead: Refrigerate for up to 8 hours; reheat on rimmed baking sheets in 400°F/200°C oven, about 5 minutes.)
Nutritional facts Per serving: about
- Sodium 203 mg
- Protein 3 g
- Calories 192.0
- Total fat 10 g
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 8.0
