Potato-Scallion Latkes

4 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 2 patties)
By Lisë Stern
December 2007
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

mary327's Review

Kimi11
December 09, 2012
N/A

stalteril's Review

stalteril
December 11, 2011
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.

Kimi11's Review

mary327
December 01, 2010
Lovely subtle taste. I used matzo meal instead of the flour and it worked just as well, probably didn't even need either since it was such a small amount. Would definitely make these again - simple, straightforward and easy to make.

ChefMarji's Review

ChefMarji
November 15, 2010
These are really delicious, and super easy, provided you have a food processor to shred potatoes. My family loved them. I would make them again in heartbeat. The one thing I would just reiterate, is that you MUST squeeze out all the liquid from each individual cake, before you fry them, or they'll fall apart! I've learned that the hard way!
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