Like traditional latkes, these are good with sour cream and applesauce.

Julie Grimes Bottcher
Recipe by Cooking Light November 2006

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Yield:
8 servings (serving size: 1 patty)
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Ingredients

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Directions

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  • Line colander with paper towels. Place potatoes and shallots in colander, and let stand for 15 minutes. Squeeze out excess moisture.

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  • Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, breadcrumbs, flour, sugar, salt, pepper, and egg in a bowl. Divide mixture into 8 portions. Pat each portion into a 1/4-inch-thick patty.

  • Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan. Add 4 patties to pan; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining butter, oil, and patties.

Nutrition Facts

166 calories; calories from fat 22%; fat 4.1g; saturated fat 1.4g; mono fat 1.9g; poly fat 0.4g; protein 3.7g; carbohydrates 29g; fiber 2.6g; cholesterol 30mg; iron 1.2mg; sodium 354mg; calcium 31mg.
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