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
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
- Folate 5.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 8.0
