Whether regular size or mini, lacy, crisp golden latkes are downright addictive. Top the mini ones with Lemon Créme Fraîche (recipe link below) or sour cream and smoked salmon for an ideal appetizer.
- Portion size 36 servings
- Credits : Canadian Living Magazine: January 2006
Ingredients
Method
By hand or in food processor with shredder blade, grate potatoes alternating with onions. In large bowl, whisk together eggs, matzo meal, salt and pepper. Add potatoes and onions; toss to mix.
Pour enough oil into each of 2 large heavy skillets to come 1/4 inch (5 mm) up side; heat over medium-high heat until hot but not smoking. Using 1/4 cup (50 mL) lightly packed potato mixture per latke, add to pan, leaving 1 inch (2.5 cm) between each; flatten slightly. Fry, turning once, until edges are golden and crisp, 6 minutes. Drain on paper towel-lined racks.
With small sieve, remove any potato pieces from oil and discard. Repeat with remaining latke mixture, heating more oil as necessary. (Make-ahead: Let cool. Cover and refrigerate on paper towel-lined rimmed baking sheet for up to 8 hours. Recrisp on unlined baking sheets in 450°F/230°C oven for about 5 minutes.)
Nutritional facts <b>Per latke:</b> about
- Sodium 102 mg
- Protein 1 g
- Calories 131.0
- Total fat 9 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 7.0
