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
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
- Folate 7.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 13.0
