These crisp and tasty potato pancakes are a traditional favorite for Hanukkah celebrations.
- Makes: 10 servings
- Start to Finish: 35 mins
medium potatoes (about 1-1/3 pounds)
cups finely shredded horseradish root (about 2-1/2 ounces)
large beaten eggs
cloves garlic, finely minced
tablespoons cooking oil
Dairy sour cream (optional)
- Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.
- In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed.
- If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream, if desired. Makes about 10 latkes.
Nutrition Facts (Potato-Horseradish Latkes)
- Per serving:
- 69 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 53 mg chol.,
- 163 mg sodium,
- 5 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet