This is a low-fuss way to prepare a whole meal's worth of latkes in one pan — all at once. For both flavour and colour, you can add 1 tbsp (15 mL) minced fresh herbs, such as parsley, dill or rosemary.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2003
Ingredients
Method
In 10-inch (25 cm) nonstick skillet, heat 2 tbsp (25 mL) of the oil over medium-high heat, tilting pan to coat side. Pour in latke batter, levelling and pressing down gently; fry for 2 minutes. Reduce heat to medium-low; fry until browned and crisp on bottom, about 12 minutes.
Run spatula around edge of latke to loosen; place inverted plate on top of skillet. Wearing oven mitts and holding skillet and plate, turn over. Add remaining oil to skillet, swirling to coat. Slide latke, uncooked side down, back into pan. Fry until browned and crisp, about 25 minutes. Transfer latke to serving plate; cut into wedges.
Nutritional facts <b>Per serving:</b> about
- Sodium 228 mg
- Protein 3 g
- Calories 151.0
- Total fat 6 g
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 13.0
