Potato Latkes

Name: Potato Latkes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen.
Cuisine: Jewish
Ingredients: 2 pounds russet potatoes, peeled; 1 large onion; 1 large egg, lightly beaten; 1 teaspoon salt; 1/4 teaspoon pepper; Oil for frying; Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD: 2 dozen.

This potato latke recipe is tasty at any meal. For the ultimate crispiness, squeeze out all the liquid from the grated veggies before you fry them up. —Taste of Home Test Kitchen

Ingredients

2 pounds russet potatoes, peeled
1 large onion
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional toppings: applesauce, sour cream, lox, chives, pearl onions and lemon wedges

Directions

1. Coarsely grate potatoes and onion; squeeze mixture to remove as much liquid as possible. Place in a bowl; add egg, salt and pepper.
2. In a cast-iron or electric skillet, heat 1/8 in. of oil to 375°. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels. If desired, serve with toppings.

Nutrition Facts

2 pancakes: 115 calories, 7g fat (1g saturated fat), 16mg cholesterol, 205mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 2g protein.

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