Classic Potato Latkes
- Active Time 20m
- Total Time 20m
Yields about 12 pancakes
Have all the ingredients ready to go before you grate the potatoes so they won't discolor. Some people add a pinch of baking soda to prevent them from turning brown.
- 1 small onion
- 3 russet potatoes
- 3 tablespoons all-purpose flour
- 2 eggs, beaten
- 1/4 teaspoon salt
- Dash of pepper
- 1/2 to 1 cup vegetable oil for frying
Coarsely grate the onion into a large bowl. Peel the potatoes and coarsely grate them into the onions. Stir in the flour, eggs, salt and pepper.
Heat about 1/3 cup oil in a large skillet over medium-high heat until very hot. Drop heaping tablespoons of the mixture into the oil and flatten with the back of the spoon. Fry, flipping once or twice, until crisp and brown on both sides. Drain on paper towels. Repeat until all the latkes are fried, adding more oil as needed.
Dollar-sized latkes topped with a bit of smoked salmon and crème fraiche can be served as an appetizer during Chanukah with a dairy meal. On their own, they make an elegant hors d'oeuvre any time of the year.
Serving size = 1 pancake
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
128 calories; 10g total fat; 35mg cholesterol; 59mg sodium; 9g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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