Latkes

Latkes
Dasha Wright Ewing

Serves 8
preparation
15
minutes
cooking
30
minutes

Ingredients

2
tablespoons
canola oil
2
pounds
(5 medium) peeled medium-starch potatoes, such as Yukon gold
1
medium red onion, finely chopped (3/4 cup)
1/4
cup
all-purpose flour
1
teaspoon
salt
1/4
teaspoon
freshly ground black pepper
2
eggs, lightly beaten
applesauce and sour cream, for serving

Directions

  1. Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.
  2. Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
  3. Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
  4. Transfer to a platter and serve with the applesauce and sour cream.
     This recipe makes 2 dozen latkes.
Jane Kirby
October 2001

Nutritional Information

  • Per Serving
  • Calories 50
  • Calcium 5 mg
  • Carbohydrate 8 g
  • Cholesterol 18 mg
  • Fat 2 g
  • Fiber 1 g
  • Iron 0 mg
  • Protein 1 mg
  • Sat Fat 0 g
  • Sodium 104 mg
What does this mean? See Nutrition 101.