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RECIPES/Sides
Potato Pancakes (Latkes) - for food processors

 

This no-fail recipe is great for the holidays or any time of the year.

 

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Recommended Servings
Makes 12 (3-inch pancakes)
COOKING
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INGREDIENTS

2            tablespoons fresh italian parsley leaves


 


1 pound russet potatoes*, peeled and cut to fit feed tube


 


1/2        small  onion, trimmed


 


2 tablespoons unbleached all-purpose flour (you may use matzo meal)


 


1            teaspoon kosher salt


 


¼            teaspoon freshly ground black pepper


 


1            large egg, lightly beaten


 


4            tablespoons  extra  virgin  olive oil, divided


 


* 1/2 pound russet, 1/2 pound sweet potato may be used

Instructions

Insert the small bowl with the small chopping blade.


Put parsley in the bowl and process on High to chop


evenly. Reserve.


Insert the shredding disc with the fine side facing up.


Shred the potato and the onion. Transfer to a clean


towel and gently wring to squeeze out all of the


excess liquid. Transfer to a large bowl. Add reserved


parsley, flour, salt and pepper; toss to mix thoroughly.


Add egg and stir.


Divide the potato mixture evenly to make 12 pancakes.


Form into balls and then flatten into pancakes.


Put 2 tablespoons of the oil into a large skillet and heat over medium high heat. Once hot, add 6 of the pancakes and cook until golden brown, about 3 to 4 minutes. Flip and cook on the other sides until also golden brown and cooked thoroughly, about 5 to 6 minutes, lowering the heat if necessary to cook through and not burn.


Transfer to a plate lined with a paper towel to absorb excess grease. Add the remaining 2 tablespoons


of oil to the pan and heat to cook second batch of pancakes.


Serve immediately with applesauce or sour cream if desired.

RECIPE FACTS

Servings: Makes 12 (3-inch pancakes)

Nutritional information per serving

Nutritional information per serving (1 latke):

Calories 83 (53% from fat) • carb. 8g • pro. 2g • fat 5g sat. fat 1g • chol. 18mg • sod. 8mg • calc. 9mg • fiber 1g

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