Classic Potato Latkes

Serve these traditional potato latkes with sour cream and dill weed or applesauce.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 4 mins

Classic Potato Latkes

Directions

  1. In a large mixing bowl combine eggs, garlic, and salt; set aside. Peel potatoes. With a box grater, finely shred potatoes. Add potatoes to egg mixture in bowl. Using 1/3 cup mixture for each latke, squeeze mixture over a separate small bowl to remove excess liquid and shape mixture into 2 1/2-inch patties. (You will have about 1 cup excess liquid; discard liquid).
  2. In a 12-inch skillet heat oil over medium-high heat. Place patties on skillet. Cook for 4 minutes or until latkes are golden brown, turning once (if necessary, reduce heat to medium to prevent overbrowning).
  3. Drain on paper towels. Serve topped with creme fraiche or sour cream and dillweed, if desired, or serve with applesauce.

From the Test Kitchen

Sweet Potato Currant Latkes:

In a small mixing bowl pour 1 cup boiling water over 1/4 cup dried currants; let stand 5 minutes, then drain. In a large mixing bowl combine 2 eggs, lightly beaten, 1/3 cup finely chopped hazelnuts, drained currants, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/8 teaspoon salt; set aside. Peel and finely shred 1 1/2 pounds sweet potatoes (you should have about 3 cups). Stir shredded potatoes into egg mixture. Shape and cook as above. Makes 8 latkes.

Nutrition analysis per serving: 164 calories, 4 g protein, 21 g carbohydrate, 8 g total fat (1 g sat. fat), 21 g carbohydrate, 47 mg cholesterol, 3 g fiber, 7 g total sugar, 243% Vitamin A, 4% Vitamin C, 101 mg sodium, 4% calcium, 6% iron

Beet-Carrot Latkes:

Peel and finely shred 3 medium beets and 2 medium carrots. Rinse beets under cold running water and drain well, squeezing out excess water. In a large mixing bowl combine the beets, carrots, 3 eggs, lightly beaten, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat the oil in skillet as directed, then spoon 1/4 to 1/3 cup beet mixture into hot skillet; flatten into a 2 1/2-inch patty. Cook for 2 minutes per side until golden. Makes 7 latkes.

Nutrition analysis per serving; 87 calories, 3 g protein, 5 g carbohydrate, 6 g total fat (1 g sat. fat), 80 mg cholesterol, 1 g fiber, 3 g total sugar, 61% Vitamin A, 5% Vitamin C, 153 mg sodium, 2% calcium, 4% iron

Potato-Horseradish Latkes:

Prepare as above, except combine 2 eggs, lightly beaten, 2 cloves garlic, minced, and 1/2 teaspoon salt in the large bowl. Add the shredded potatoes and 1 1/2 cups finely shredded, peeled horseradish root (about 3 1/2 ounces) to the potato mixture before shaping. Shape and cook as above. Makes 9 latkes.

Nutrition analysis per serving: 109 calories, 3 g protein, 15 g carbohydrate, 4 g total fat (1 g sat. fat), 41 mg cholesterol, 1g fiber, 1 g total sugar, 1% Vitamin A, 46% Vitamin C, 151 mg sodium, 3% calcium, 6% iron

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Nutrition Facts (Classic Potato Latkes)

  • Per serving:
  • 131 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 62 mg chol. ,
  • 223 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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