Crispy Potato Latkes
Tender inside and crispy outside, these classic potato pancakes are delicious with sour cream and/or Chunky Honey Applesauce. Or just top them with herbed scrambled eggs for an easy yet special brunch.
Servings: 20 latkes or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 244 |
| pro | 3 g |
| total fat | 16 g |
| sat. fat | 1 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 23 mg |
| sodium | 228 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 1% |
| vit C | 13% |
| folate | 7% |
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Vegetable oil for frying
Potato Latke Batter
Preparation:
In large skillet, heat 1/4 inch (5 mm) oil over medium-high heat until hot but not smoking. Scoop 1/4 cup (50 mL) latke batter into pan; flatten to 1/2-inch (1 cm) thickness. Leaving about 1 inch (2.5 cm) between flattened latkes, repeat with remaining batter. Fry latkes, turning once, until browned and crisp around edges, 5 to 6 minutes.
Drain latkes on paper towel-lined rimmed baking sheets. Repeat with remaining batter, removing any cooked bits from skillet after each batch and heating more oil as necessary. (Make-ahead: Let latkes cool. Cover lightly and refrigerate for up to 2 days. Remove paper towels and reheat in 450°F/230°C oven for 5 minutes.)
Additional Information
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