Big Fluffy Potato Latkes
88 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 192 |
| pro | 3 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 22 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 203 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 1 |
| vit C | 8 |
| folate | 10 |
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.
Ingredients
- 3 large potatoes, ( 1-1/2 lb/750 g) peeled and chopped
- 1 egg, beaten
- 3/4 cup all purpose flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil, for frying, add more if needed
Preparation
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.)
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.)
Source : Canadian Living Magazine: December 2004
Related content
-
-
Green Beans with Orange Gremolada
Everyday green beans become absolutely glamorous when perked up with gremolada, a garnish of...
-
Wild Rice with Pepitas
Pepitas, or green pumpkin seeds, add a crunch to the nutty flavour of wild rice.
-
Fragrant Chickpeas with Dates
As part of a buffet at Eid-ul-Fitr, this dish is also made with other dried fruits, such as...
