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

Potato Pancakes (Latkes) - for food processors
INGREDIENTS

  • 2 tbsp fresh italian parsley leaves

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

  • 1/2 small onion, trimmed

  • 2 tbsps unbleached all-purpose flour (can use matzo meal)

  • 1 tsp kosher salt

  • ¼ tsp freshly ground black pepper

  • 1 large egg, lightly beaten

  • 4 tbsp extra virgin olive oil, divided

  • * 1/2lb russet, 1/2lb sweet potato may be used

Instructions

  1. Insert the small bowl with the small chopping blade and process parsley on High to chop evenly. Reserve.

  2. 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.

  3. Divide the potato mixture evenly to make 12 pancakes. Form into balls and then flatten into pancakes.

  4. 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.

  5. 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. 

  6. Serve immediately with applesauce or sour cream if desired.

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RECIPE FACTS

Servings: 12 (3" 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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