What's Mary Seldon's secret for fabulous latkes? She grates the potatoes as fast as she can in her food processor so they don't discolour. She warns that you need lots of oil to fry latkes: “A little just soaks in.”
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2000
Ingredients
Method
By hand, or in food processor using shredder blade, grate potatoes and onion. In large bowl, beat together eggs, matzo meal, salt and pepper. Add potato mixture; toss to combine. Pour 1/4 inch (5 mm) vegetable oil into each of 2 large skillets; over high heat, heat until hot but not smoking. Add 1/4 cup (50 mL) potato mixture per latke, leaving 1 inch (2.5 cm) between latkes; flatten slightly. Fry for 3 minutes or until edges are golden and crisp. Turn; fry for 3 minutes or until golden. Drain on paper towel–lined racks. Remove cooked bits from oil; continue. (Make-ahead: Cover and refrigerate for up to 8 hours. Recrisp on baking sheets in 450°F/230°C oven for about 5 minutes.)Nutritional facts per serving: about
- Sodium 365 mg
- Protein 5 g
- Calories 463.0
- Total fat 32 g
- Cholesterol 43 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
%RDI
- Iron 6.0
- Folate 13.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 22.0
