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Stephanie Marquesano's Potato Latkes

 
Stephanie Marquesano's Potato Latkes
17

Not exactly traditional, but these crispy latkes will make every night of Hanukah a delicious one!

Yield

12

servings

Prep

25

min

Cook

15

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

3 pounds russet potatoes
rinse in cold water and peel
3 large eggs
1 each yellow onion
finely chopped
*
1 teaspoon salt
½ teaspoon white pepper
1 ½ cups olive oil
½ cup all-purpose flour

Directions

Place a colander in sink.

Shred peeled potatoes in food processor.

Frequently move shredded potatoes from bowl to colander.

It is critical to keep squeezing the liquid out of the shredded potatoes to keep them from turning brown.

Beat eggs in small bowl.

Add salt and pepper.

Heat about an inch of oil over high flame in your favorite frying pan.

Add egg mixture to well squeezed potatoes.

Add flour by feel, the goal is to enable the pieces of shredded potato to stick together and form a pancake.

When oil is bubbling, lower flame.

Make pancakes about 3 inch circles.

Turn when golden brown, remove when both sides are done.

First batch will always take longer.

Carefully remove burnt little pieces and replenish oil as needed

Serve with sour cream and applesauce!

 

* not incl. in nutrient facts

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Comments

Stephanie Marquesano

 almost 6 years ago

I made a great big batch, and they were just as delicious as always!!! Happy Hanukah!

Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 16367% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 94mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 10%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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