Potato Latkes Recipe - Cooking Index
Potato Latkes Recipe - Cooking Index
You may add pepper, chopped parsley and finely chopped onion to the egg and potato mixture.
Cuisine: Jewish| 2 lbs | 908g / 32oz | Potatoes |
| 2 | Eggs | |
| Salt - to taste | ||
| Oil - for frying |
Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.
Beat the eggs lightly with salt to taste, add to the potatoes and stir well.
Film the bottom of a skillet with oil and heat over medium heat. Take serving-spoonfuls or as much as one-fourth cup of the mixture and drop into the hot oil. Flatten a little and lower the heat so that the latkes cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.
This recipe yields 6 servings.
Each serving: 179 calories; 222 mg. sodium; 69 mg. cholesterol; 6 grams fat; 1 gram saturated fat; 27 grams carbohydrates; 4 grams protein; 2.38 grams fiber.
Source:
The Los Angeles Times, 11-27-2002
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