155
102.9296875
Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.
156
103.59375
156
103.59375
156
103.59375
156
103.59375

Latkes

December 9, 2012

30 min or less active, appetizer, fall, side, spring, summer, winter

Last night was the first night of Hanukkah, and I learned how to make latkes from a Jewish friend. Crispy and creamy, these potato cakes are a homey, warming part of the holiday season.
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Information

Servings: 1 cake (makes about 12 cakes)
Time: About 30 minutes active; 90 minutes total
Price: About $3.50 total; $0.30 per serving
Nutrition (per serving):
Calories: 116.9
Protein: 3.1g
Fat: 4.4g
Saturated fat: 0.53g
Carbohydrates: 16.9g
Fiber: 1.4g
Sodium: 302.4mg
Cholesterol: 35.4mg
High In:
Good Source:
Low In:

Ingredients

  • 2 lb potatoes, peeled
  • 1/4 cup flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 medium onion, quartered
  • 2 eggs
  • 3 Tbsp canola oil

Preparation

  1. Cover potatoes in water and refrigerate for 30 minutes. Drain and set aside.
  2. Meanwhile, mix together flour, soda and powder. Set aside.
  3. In a food processor, grate potatoes and onion together. Turn out into a colander in the sink. Place a bowl on top of the mixture and add a weight. Let drain 30 minutes.
  4. Put mixture into a large bowl and add dry ingredients. Add eggs, and mix together well.
  5. Heat 1 Tbsp oil in a large skillet over medium heat. Spoon scant four 1/4 cup latkes into skillet. Turn over when edges are browned about 3 minutes. Brown on the other side for another 3 minutes. Remove and drain on paper towels. Repeat with remaining mixture and serve with sour cream and applesauce.

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