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You'll need to cook latkes in batches. Place the cooked ones in a single layer on a baking sheet lined with paper towels, and keep them warm in a low oven as you fry the next batch.

David Bonom
Recipe by Cooking Light December 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 2 latkes and 2 tablespoons applesauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine potato and onion in a colander. Drain 30 minutes, pressing with the back of a spoon until barely moist. Combine potato mixture, flour, and next 4 ingredients (through egg) in a large bowl; toss well.

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  • Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil to pan, and swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan, and flatten slightly. Repeat procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown. Remove latkes from pan, and keep warm. Repeat procedure with the remaining 2 tablespoons olive oil and potato mixture to yield 12 latkes total. Combine applesauce and ground cinnamon in a bowl. Serve applesauce with latkes.

Nutrition Facts

215 calories; fat 8.7g; saturated fat 1.3g; mono fat 6.1g; poly fat 1g; protein 4.4g; carbohydrates 31.6g; fiber 2.6g; cholesterol 30mg; iron 1.6mg; sodium 173mg; calcium 30mg.
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