Thin Lacy Potato Latkes

Author: Canadian Living

For my dad, Saul Reichert, the thinner the latke the better. He doesn't hesitate to thin mine out if he sees they are too thick.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 3 Yukon Gold potatoes peeled (about 1-1/2 lb/750 g)
  • 3 russet potatoes peeled (about 1-1/2 lb/750 g)
  • 1/2 onion
  • 1 egg beaten
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil for frying, add more if needed

Method

With food processor or grater, coarsely grate potatoes and onion. Transfer to sieve; press out excess water. Transfer to large bowl; mix in egg, flour and salt.

In nonstick skillet, heat enough oil over medium-high heat to cover bottom of pan. Add 1/4 cup (50 mL) potato mixture per latke, leaving at least 1 inch (2.5 cm) between each; spread 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.)

Nutritional facts Per serving: about

  • Sodium 154 mg
  • Protein 2 g
  • Calories 152.0
  • Total fat 10 g
  • Cholesterol 23 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 5.0
  • 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 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thin Lacy Potato Latkes

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