add more potatoes for additional people keeping the 4:1 ratio. Description: Peel potatoes and place in cold water until ready to prepare latkes. Starting with onions, alternately grate some onions on large holes of grater and some potatoes on smallest holes. This will keep potato mixture from blackening. (Or use food processor. The steel blade produces a smooth textured latke and the grating disk a crunchy one.) Press out as much liquid as possible and reserve starchy sediment at bottom of bowl. Return sediment to mixture, but not liquid. Blend potatoes with eggs, matzoh meal, salt, and white pepper. Heat 1" of oil in frying pan. Drop about 1 tb mixture for each latke into skillet and fry, turning once. When golden and crisp on each side, drain on paper towels. Serve with yogurt, sour cream, sugar, or applesauce. From the recipe files of Sylvia Steiger
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4|
|Calories from Fat: 96 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 52.9mg||16 %|
|Sodium 31.9mg||1 %|
|Potassium 971mg||26 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 40.7g|
|Protein 7g||10 %|
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Calories per serving: 303
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