Classic Potato Latkes
Classic Potato Latkes
Photography by Joe Kim/TC Media
- Preparation time: 45 minutes
- Total time : 45 minutes
- Portion size: 10 to 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 183 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 19 g |
| dietary fibre | 2 g |
| sugar | 1 g |
| chol | 15 mg |
| sodium | 106 mg |
| potassium | 487 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit A | 1 |
| vit C | 22 |
| folate | 7 |
Crispy, lacy potato latkes are a staple at many holiday tables. Depending on your tradition, use matzo meal or all-purpose flour, and kosher salt or table salt.
Ingredients
- 2-3/4 lb 2-3/4lbbaking potatobaking potatoes, (about 5)
- 1 1oniononions
- 1 1eggeggs
- 1/3 cup 1/3cupmatzo meal or all-purpose flour
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- Vegetable oil, for frying
Preparation
Peel potatoes. Peel and quarter onion, leaving root end intact. Alternating potatoes and onion, coarsely grate into large colander; squeeze or press out as much liquid as possible. Transfer to large bowl; stir in egg, matzo meal, salt and pepper.
In large skillet, heat enough oil to come about 1/2 inch (1 cm) up side of pan over medium heat. For each latke, spoon 1/4 cup of the potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) between latkes.
Cook, turning once, until golden brown and edges are crisp, 5 to 6 minutes. Drain on paper towel–lined baking sheet. (Make-ahead: Transfer to rack and cover with paper towel; let cool. Set aside for up to 2 hours. Remove paper; place rack on baking sheet. Bake in 350ºF/180ºC oven until heated though, 10 minutes.)
Source : Canadian Living Magazine: December 2012
