Potato-Scallion Latkes

Potato-Scallion Latkes Recipe
Randy Mayor; Melanie J. Clarke
Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions.

Yield:

6 servings (serving size: 2 patties)

Recipe from

Nutritional Information

Calories 157
Caloriesfromfat 27 %
Fat 4.7 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 3.7 g
Carbohydrate 25.8 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 321 mg
Calcium 13 mg

Ingredients

4 1/2 cups shredded peeled baking potato (about 1 1/2 pounds)
1/2 cup finely chopped green onions
2 teaspoons all-purpose flour
3/4 teaspoon salt
2 large egg whites
2 tablespoons olive oil, divided

Preparation

Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties.

Note:

Lisë Stern,

December 2007
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