Two-Potato Latkes

Two-Potato Latkes Recipe
Becky Luigart-Stayner
One of the most well-known dishes of Hanukkah is latkes--potato pancakes cooked in symbolic olive oil. You can use a food processor's shredding blade for fast preparation. Serve latkes with applesauce and reduced-fat sour cream.

Yield:

4 servings (serving size: 2 latkes)

Recipe from

Nutritional Information

Calories 256
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 1.4 g
Monofat 5.5 g
Polyfat 1 g
Protein 5.7 g
Carbohydrate 40 g
Fiber 4 g
Cholesterol 53 mg
Iron 1.7 mg
Sodium 337 mg
Calcium 38 mg

Ingredients

2 tablespoons olive oil
1/4 cup grated fresh onion
1 pound shredded peeled baking potato
1/2 pound shredded peeled sweet potato
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/3 cup finely chopped green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 large egg, lightly beaten
Cooking spray
Green onion strips (optional)

Preparation

Preheat oven to 425°.

Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.

Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.

Note:

Lia Huber,

December 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note