Latkes (potato pancakes)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 egg
- 1 tsp baking powder
- oil
- approx 3 cups grated russet or idaho potatoes (this is about 3-4 potatoes)
- 1 small yellow onion grated or very finely minced
- 3/4 tsp salt
- 1/4 to 1/3 cup flour
- Carbohydrate 2.82770832759636 g
- Cholesterol 0 mg
- Fat 0.5625 g
- Fiber 0.0204166669294765 g
- Protein 0 g
- Saturated Fat 0.0728325 g
- Serving Size 1 1 Serving (11g)
- Sodium 1084.50570613796 mg
- Sugar 2.80729166066689 g
- Trans Fat 0.026994375 g
- Calories 10 calories
Put the grated potatoes into a colander. Squeeze as much moisture out of them a you can. Put the potatoes into a bowl. Add the grated/finely minced onion. Add all the rest of the ingredients except for the oil. Using your hand, mix the ingredients until everything is well blended. Meanwhile, heat about 1/2 inch of oil in a skillet. Add the batter by heaping tablespoon into the hot oil. (You may have to flatten them out a bit to get a pancake shape.) Fry until golden brown. Turn over & cook the other side until golden brown as well. Remove from pan and drain on paper towels. If you can eat them at once, that's great. Otherwise, place them on a baking tray and keep them warm in an oven set to 200 degrees F. VARIATION 1: Try substituting a bit of the potatoes with some grated carrots, beets, or rutabagas. VARIATION 2: Add a bit of chopped fresh dill or chopped fresh parsley to the batter.
