1. Either dice and then food-process your potatoes (adding a bit of water, and then draining the mixture with a sieve when finished), or grate your potatoes with a grater. Grating is traditional; you'll want to get some knuckles in there.
2. Dice/process or grate your onion. Mix with egg and dry ingredients.
3. Add potatoes to mixture. Optionally, add food coloring at this point.
4. Heat some oil in a pan to medium/medium-high heat. Make sure it's hot before proceeding (when water sizzles upon being dropped into it, it's hot).
5. Spoon mixture into oil. You should be able to fit several spoonfuls in your pan. Cook until the edges begin to visibly crisp.
6. Flip latkes with a spatula, and brown edges once more.
Serve hot with apple sauce, ketchup, or sour cream, either on Hanukkah or whenever you're in the mood. Pro Tip: You can't bake them, or they're not latkes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 4 (16%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 9.3mg||3 %|
|Sodium 4.8mg||0 %|
|Potassium 97.8mg||3 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.1g|
|Protein 0.8g||1 %|
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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: 25
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