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SOUPS/SALADS/SIDES
LATKES (POTATO PANCAKES)
This no-fail recipe is great for the holidays or any time of the year.
Makes twelve 3-inch pancakes
Active Time: 35 minutes
Inactive Time: n/a
1. Insert the medium shredding disc into the work bowl
of the food processor. Shred potatoes and onion on
High.
2. Put shredded potatoes and onion on a clean towel
and wrap and squeeze all the liquid out. Place in a
bowl; add the flour, parsley, salt and pepper; toss to
mix thoroughly. Stir in the egg.
3. Set a large skillet over medium-high heat. Add 2 to 3
tablespoons oil and swirl to coat the inside of the
pan. Once oil is hot, drop pancake mixture by scant
¼-cup amounts to form 4 cakes (continue to squeeze
out any excess liquid) evenly spaced in skillet. Press
down on top to flatten to about ¼-inch thickness.
Cook for about 4 to 5 minutes, carefully flipping
halfway through, or until crispy and light brown.
4. Repeat with remaining latke mixture, adding more oil
as needed (you want to use plenty of oil, being sure
that the pan is never dry, or your latke will burn).
5. Transfer to a paper-towel-lined tray or plate. You may
also keep warm on a rack in a 200ºF oven until ready
to serve.
Nutritional information per latke:
Calories 78 (57% from fat) • carb. 7g • pro. 1g • fat 5g
• sat. fat 1g • chol. 16mg • sod. 202mg • calc. 7mg • fiber 1g
1 POUND RUSSET POTATOES
(ABOUT 2 MEDIUM-LARGE
POTATOES), PEELED
½ MEDIUM ONION
2 TABLESPOONS UNBLEACHED ALL-
PURPOSE FLOUR (YOU MAY USE
MATZO MEAL)
1 TABLESPOON CHOPPED PARSLEY
(LIGHTLY PACKED)
1 TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1 LARGE EGG, LIGHTLY BEATEN
4 TO 6 TABLESPOONS EXTRA VIRGIN OLIVE
OIL, DIVIDED