Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.
- 1 1/2 pounds russet potatoes, scrubbed and shredded (about 2)
- 1 medium white onion, shredded
- 2 medium shallots, minced (about 1/4 cup)
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2 pieces whole-wheat matzo (6 by 6-inch), broken into pieces
- 1/2 teaspoon white pepper
- 3 tablespoons peanut oil or extra-virgin olive oil, divided
Toss the shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in the egg.
Put the matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
Preheat the oven to 425 degrees F. Coat a baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
108 calories; 4g total fat; 1g total saturated fat; 18mg cholesterol; 204mg sodium; 16g carbohydrates; 2g fiber; 3g 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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