Although these traditional crisp potato latkes are best made just before serving, you can make them ahead and reheat them in the oven. They are a bit fragile when not fully cooked, so turn them with a spatula while holding the tops down with a fork or second spatula.
- Portion size 16 servings
Ingredients
Method
Using coarse grater, alternately shred potatoes and onion quarters. Place in colander or sieve; squeeze or press out as much liquid as possible and discard. In large bowl, stir together potato mixture, egg, flour, salt, baking powder and pepper.
In large skillet, pour in enough of the oil to come 1/2 inch (1 cm) up side of pan; heat over medium-high heat. For each latke, spoon 1/4 cup (50 mL) potato mixture into oil, pressing down lightly with fork to flatten and leaving about 1 inch (2.5 cm) between latkes.
Fry, turning once, until golden brown, crispy on the outside and cooked through, 5 to 6 minutes. Transfer to paper towel-lined baking sheet. (Make-ahead: Reduce frying time by 30 seconds; transfer to racks. Let cool; cover lightly with paper towels. Set aside for up to 2 hours. Remove paper towels; place racks on baking sheet; bake in 350°F/180°C oven until crisp and hot, about 10 minutes.)
Nutritional facts <b>Per Latke:</b> about
- Sodium 122 mg
- Protein 2 g
- Calories 82.0
- Total fat 3 g
- Cholesterol 12 mg
- Saturated fat 0 g
- Total carbohydrate 13 g
%RDI
- Iron 2.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 7.0
