Crispy, lacy potato latkes are a staple at many holiday tables. Depending on your tradition, use matzo meal or all-purpose flour, and kosher salt or table salt.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
Peel potatoes. Peel and quarter onion, leaving root end intact. Alternating potatoes and onion, coarsely grate into large colander; squeeze or press out as much liquid as possible. Transfer to large bowl; stir in egg, matzo meal, salt and pepper.In large skillet, heat enough oil to come about 1/2 inch (1 cm) up side of pan over medium heat. For each latke, spoon 1/4 cup of the potato mixture into oil, pressing lightly with fork to flatten and leaving about 1 inch (2.5 cm) between latkes.
Cook, turning once, until golden brown and edges are crisp, 5 to 6 minutes. Drain on paper towel–lined baking sheet. (Make-ahead: Transfer to rack and cover with paper towel; let cool. Set aside for up to 2 hours. Remove paper; place rack on baking sheet. Bake in 350?F/180?C oven until heated though, 10 minutes.)
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 106 mg
- Sugars 1 g
- Protein 3 g
- Calories 183.0
- Total fat 11 g
- Potassium 487 mg
- Cholesterol 15 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 22.0
