Sides
Latkes Potato Pancakes
Makes twelve 3-inch pancakes
Latkes Potato Pancakes
Makes twelve 3-inch pancakes
This no-fail recipe is great for the holidays or any time of the year.
Nutritional information per latke:Calories 78 (57% from fat)
carb. 7g
pro. 1g
fat 5gsat. fat 1g
chol. 16mg
sod. 202mg
calc. 7mg
fiber 1g
carb. 7g
pro. 1g
fat 5gsat. fat 1g
chol. 16mg
sod. 202mg
calc. 7mg
fiber 1g
Ingredients
- 1pound russet potatoes (about 2 medium-large potatoes), peeled
- ½mediumonion
- 2tablespoons unbleached all- purpose flour (you may use matzo meal)
- 1tablespoon chopped parsley
- (lightly packed)
- 1teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 1large egg, lightly beaten
- 4 to 6tablespoons extra virgin olive oil, divided
Preparation
Active Time: 35 minutes Inactive Time: n/a
- Insert the medium shredding disc into the work bowl of the food processor. Shred potatoes and onion on High.
- Put shredded potatoes and onion on a clean towel and wrap and squeeze all the liquid out. Place in a bowl; add the flour, parsley, salt and pepper; toss to mix thoroughly. Stir in the egg.
- Set a large skillet over medium-high heat. Add 2 to 3 tablespoons oil and swirl to coat the inside of the pan. Once oil is hot, drop pancake mixture by scant ¼-cup amounts to form 4 cakes (continue to squeeze out any excess liquid) evenly spaced in skillet. Press down on top to flatten to about ¼-inch thickness. Cook for about 4 to 5 minutes, carefully flipping halfway through, or until crispy and light brown.
- Repeat with remaining latke mixture, adding more oil as needed (you want to use plenty of oil, being sure that the pan is never dry, or your latke will burn).
- Transfer to a paper-towel-lined tray or plate. You may also keep warm on a rack in a 200ºF oven until ready to serve.