Jewish Specialty enjoyed by all
Source: Ronna
Peel Potatoes just before starting - prevent browning (put in water)
Grate potatoes on fine grater and put in a sieve to drain. Mix potatoes with remaining ingredients.
In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs.
Wait until the edges of the latkes are brown & crispy about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes.
Transfer latkes to a plate lined with a paper towel - to drain.
Sprinkle with salt while still warm. Repeat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 29 | ||
Calories from Fat: 6 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 14.5mg | 0 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4g | ||
Protein 1.3g | 2 % | |
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: 29
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