Thin Lacy Potato Latkes
72 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 152 |
| pro | 2 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 154 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 3 |
| vit A | 1 |
| vit C | 8 |
| folate | 5 |
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.
Ingredients
- 3 large Yukon Gold potatoes or russet potatoes, peeled (about 1-1/2 lb/750 g)
- 1/2 onion
- 1 egg, beaten
- 2 tbsp all purpose flour
- 1/2 tsp salt
- 1/2 cup vegetable oil, for frying, add more if needed
Preparation
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.)
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.)
Source : Canadian Living Magazine: December 2004
Related content
-
Mary Seldon's Golden Latkes
What's Mary Seldon's secret for fabulous latkes? She grates the potatoes as fast as she can in...
-
Yuca with Red Onion
Yuca, also known as cassava, is starchy and sticky when cooked but has a sweetness that has made...
-
Big Fluffy Potato Latkes
Helen Shneer, my mother-in-law, is known for her unbeatable latkes. The unusual method of grating...
-
Boxty Potato Cakes
Also known as boxty pancakes, this is one of Ireland's best-known potato dishes. Said to have...
