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Potato Latkes

2

pounds russet, (baking) or Yukon Gold potatoes

1

medium

onion

1/2

cup

chopped scallions, including the green part

1

large

egg beaten

Salt, and pepper to taste

Vegetable, oil for frying

1

Peel the potatoes and put in cold water. Using a grater or a food

2

processor coarsely grate the potatoes and onions. Place together in a

3

fine-mesh strainer or tea towel and squeeze all the water over a bowl.

4

The potato starch will settle to the bottom; reserve that after you have

5

carefully poured off the water. Mix the potato and onion with the potato

6

starch. Add the scallions, egg, and salt and pepper. Heat a griddle or

7

non-stick pan and coat with a thin film of vegetable oil. Take about 2

8

tablespoons of the potato mixture in the palm of your hand and flatten

9

as best you can. Place the potato mixture on the griddle, flatten with a

10

spatula, and fry for a few minutes until golden. Flip the pancake over

11

and brown the other side. Remove to paper towels to drain. Serve

12

immediately.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (7.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

131.5

Calories From Fat (34%)

44.55

% Daily Value

Total Fat 4.96g

8%

Saturated Fat 1.63g

8%

Cholesterol 186mg

62%

Sodium 83.4mg

3%

Potassium 367.6mg

11%

Total Carbohydrates 14.3g

5%

Fiber 3.17g

13%

Sugar 6.01g

 

Protein 8.41g

17%

Tips

You can also freeze the potato pancakes and crisp them in a 350- degree oven at a later time.