Basic Potato Latkes
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Idaho potatoes, well scrubbed but unpeeled
- 1medium onion
- 2eggs
- ¼cup matzo meal or all-purpose flour
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying
Nutritional analysis per serving (24 servings)
104 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 118 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grate potatoes alternately with the onion (this keeps the potatoes from darkening), either by hand or in a food processor. With a food processor, either use a fine shredding disk, or cut the potatoes in half-inch dice, and then use the steel blade with an on-off pulse motion to yield uniformly grated potatoes.
- Step 2
Drain potatoes and onions.
- Step 3
Mix in eggs, then matzo meal or flour. Season with salt and pepper.
- Step 4
Pour oil into a heavy skillet, preferably cast iron, to a depth of ¼ inch, and heat. Oil should be very hot but not smoking.
- Step 5
Using a large tablespoon, form round or oval pancakes about 3 inches across, flattening them in the pan with the back of the spoon. Fry until golden on both sides.
- Step 6
Drain pancakes on absorbent paper, and continue frying until all the batter is used. Serve as soon as possible. Pancakes can be reheated in a 400-degree oven for about 10 minutes but will not be as crisp.
- These pancakes can also be made by substituting zucchini, unpeeled and coarsely grated, for half the potatoes.
Private Notes
Comments
switch out flour for potato starch!
I made these with half zucchini and half potatoes and they were excellent. Served with homemade applesauce and sour cream!
Simple and authentic
I grate the potatoes in my food processor and then return them to the bowl to chop, just pulsing on and off a few times. I think this yields the best texture. Also I drain the potatoes by squeezing in a dish towel.