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Latkes

Dasha Wright Ewing
Serves 8 Hands-On Time: 15m Total Time: 30m

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.
By Jane Kirby,  November 2001
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Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

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

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