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Potato Pancakes Latkes

2 1/2

pounds potatoes, peeled and quartered

2

large

onions, (use 1 1/2 cups grated, don't tramp down)

3

eggs, beaten

1

teaspoon

baking powder

3/4

cup

corn oil

1

cup

flour

2 1/2

teaspoon

salt

1/4

teaspoon

pepper

2

cups

matzo meal

1/2

cup

corn oil for frying

Applesauce

Non-dairy, of regular sour cream

1

In a food processor, fine grate potatoes (don't liquefy; leave some texture),

2

strain to eliminate excess liquid. Don't overdo it; just let the water drain

3

out. Fine grate onions, and mix in a large bowl with potatoes.

4

Note: If you don't have a food processor, you can grind the potatoes and onions

5

in a meat grinder.

6

Add eggs, baking powder, 3/4 cup corn oil, flour, salt, and pepper; mix well.

7

Fold in matzo meal, making sure that everything is thoroughly blended.

8

Heat 1/2 cup corn oil in a deep skillet. Spoon batter (use a large kitchen

9

spoon) into the pan to create pancakes about 3 1/2 inches in diameter. Fry on

10

low heat for 3 to 4 minutes until underside is deep golden brown, turn, and fry

11

for another minute or 2. Drain on paper towels. Serve with applesauce and/or

12

sour cream.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (36.2 ounces).

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

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

3479.96

Calories From Fat (75%)

2594.86

% Daily Value

Total Fat 288.42g

444%

Saturated Fat 40.29g

201%

Cholesterol 558mg

186%

Sodium 6544.51mg

273%

Potassium 2286.45mg

65%

Total Carbohydrates 178.44g

59%

Fiber 13.64g

55%

Sugar 4.48g

 

Protein 41.1g

82%