Classic Potato Latkes
- Preparation time: 45 minutes
- Total time : 45 minutes
- Portion size: 10 to 12
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||11 g|
|sat. fat||1 g|
|dietary fibre||2 g|
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.
- 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
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