Peel the potatoes and shred them in the food processor (DON'T use the steel blade). Peel and shred the onions in with the potatoes. Transfer into a very large bowl. Add flour, eggs, salt and pepper and mix thoroughly (I use my hands). As water releases from the potatoes, suction it out with a baster. Heat 1/4" oil in a large frying pan over medium high heat. Drop batter by tablespoons into hot oil, flatten with spoon or spatula. When edges are golden, flip and cook til golden brown on both sides. Remove to paper towels to drain. If you want to freeze them, put drained latkes on cookie sheets and place in freezer for about an hour. When frozen, put them into a plastic bag and return to freezer. To reheat, put frozen latkes onto cookie sheets and bake at 400 for about ten minutes, until bubbling. Serve with sour cream, applesauce, cranberry sauce or whatever else you fancy. Makes about 120 latkes (3/serving).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 40|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 27.9mg||9 %|
|Sodium 21mg||1 %|
|Potassium 526.5mg||14 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 23.4g|
|Protein 4g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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