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Latkes are pancakes made from potatoes and are traditionally served as a side dish during Hanukkah. Though they can be made ahead and kept warm in the oven, these latkes are best served immediately.

Recipe by Cooking Light December 2001

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
5 servings (serving size: 2 latkes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned. Repeat procedure with 1 tablespoon oil and remaining batter.

Nutrition Facts

218 calories; calories from fat 24%; fat 5.8g; saturated fat 0.9g; mono fat 1.3g; poly fat 3.3g; protein 5g; carbohydrates 37.6g; fiber 4.1g; iron 1mg; sodium 268mg; calcium 29mg.
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