A classic Hanukkah dish, these warm, crisp latkes (also known as potato pancakes) also make a comforting winter snack.
Delicious when served with cinnamon-spiced Pear Applesauce.
1 pound russet potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 egg, lightly beaten
2 tablespoons unbleached flour
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil
1. Combine all ingredients except the oil in a bowl. Heat 3/4 tablespoon oil in a skillet over medium-high heat. Drop 3 tablespoons batter (1 per latke) into the pan. Flatten each latke with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.
(based on individual servings)
Total Fat: 2.4 g
Cholesterol: 18 mg
Sodium: 206 mg
Carbohydrates: 10.3 g
Protein: 1.8 g
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