Potato-Scallion Latkes

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 157
  • Calories from fat: 27%
  • Fat: 4.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 25.8g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 321mg
  • Calcium: 13mg

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

  1. 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.
  2. 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.
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