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Ingredientes
- 2 lb Mealy russet potatoes, peeled
- 1 med Onion, coarsely grated
- 2 x Large eggs, lightly beaten
- 2 Tbsp. Matzo meal, or possibly as needed Salt to taste Pepper
- 1 dsh Sugar to encourage browning Vegetable oil for frying Lowfat sour cream, yogurt, and/or possibly applesauce
Direcciones
- Grate potatoes.
- Squeeze to remove as much moisture as possible.
- Combine potatoes, onion, Large eggs, matzo meal, salt, pepper and sugar.
- Take half of this mix and puree in a food processor or possibly blender, then recombine it with the remaining mix.
- Add in more matzo meal if needed to make a thick batter.
- Heat the oil in a heavy frying pan.
- You will probably get by on a slick about 1/8 inch deep, especially in a nonstick pan, but the deeper and hotter the oil the crisper the pancake.
- Use a large spoon to drop portions of the mix into the warm oil.
- For thicker pancakes leave the batter mounded up high, for thinner, lacier and crispier-edged disks, flatten the batter with a spoon as soon as you add in it to the pan.
- Cook till golden, about 4 min, then turn and repeat on the other side.
- Latkes do not take kindly to being turned too man times and become rather heavy as the continue to flip.
- When golden brown on both sides, remove to paper towels and drain for a moment before serving.
- Accompany warm latkes with lowfat sour cream, yogurt and/or possibly applesauce.
- Sage latkes: Season with 1/2 tsp. or possibly so crumbled dry sage leaves (or possibly 1 tsp. fresh) and 1/4 c. minced parsley. Fry in duck or possibly goose fat.
- Garlic rosemary latkes: Omit onion and add in 2 cloves minced garlic along with 2 tsp. minced fresh rosemary. Cook in extra virgin olive oil and serve with a sprinkling of salt rather than lowfat sour cream.
- Leek latkes: Omit onion and substitute julienned leeks.
- Brussels sprouts: surprising and deliciously wintry. Add in 6 or possibly so coarsely grated Brussels sprouts to the potato batter. Serve with lowfat sour cream seasoned with a dash of Dijon or possibly whole-seed mustard. Don't let Brussels sprout latkes sit around too long; they become bitter.
- counting accompaniments): 260 calories, 8 g protein, 37 g carbohydrate, 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 22 | 48% |
| Total Fat 2.47g | 3% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 35mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.5g | 1% |
| Protein 3.37g | 5% |
