Crispy Potato Latkes

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2003

Ingredients

  • 2 cups vegetable oil for frying
  • Potato Latke Batter Recipe

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 228 mg
  • Protein 3 g
  • Calories 244.0
  • Total fat 16 g
  • Cholesterol 23 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Potato Latkes

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