This has become my go to recipe for latkes. Light and crispy. I disagree with previous review about need for food processor. Grater is fine. Put grated potatoes in a dishcloth and twist to remove liquid.
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.
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- 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
- 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
- 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.
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