1. Grate potatoes, then onion using large holes of a box grater; place in the center of a large clean kitchen towel. Bring up the ends of the towel and twist them together to form a pouch. Hold the pouch over the sink, then squeeze to remove as much moisture from the vegetables as possible. Empty vegetable mixture into a large bowl. Add eggs, flour, and pepper; mix well.
2. Heat 2 Tbsp. oil in a large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into a skillet, cooking 6 latkes at a time. Press with the back of a spatula to flatten. Cook for 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with the remaining oil and potato mixture.
3. Serve warm topped with remaining ingredients.
Kitchen Tips: Healthy Living Save 30 calories and 4g of fat, including 2g of sat fat, per serving by preparing with egg whites and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Quick Classic Latkes: Substitute 6 cups frozen shredded hash browns (about 1/2 of 30-oz. pkg.) for the 1 lb. grated baking potatoes. Place hash browns in a strainer. Rinse with cold water until thawed; drain. Finely chop the onion. Use both to make latkes as directed.
Substitute: Substitute 6 Tbsp. matzo meal for the 1/4 cup flour.
- 5 g Total Fat
- 5 g Saturated Fat
- 0 g Trans Fat
- 85 mg Cholesterol
- 40 mg Sodium
- 22 g Total Carbohydrates
- 2 g Dietary Fibers
- 6 g Sugars
- 5 g Protein
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Nutritional Information
- 5 g Total Fat
- 5 g Saturated Fat
- 0 g Trans Fat
- 85 mg Cholesterol
- 40 mg Sodium
- 22 g Total Carbohydrates
- 2 g Dietary Fibers
- 6 g Sugars
- 5 g Protein
Directions
1. Grate potatoes, then onion using large holes of a box grater; place in the center of a large clean kitchen towel. Bring up the ends of the towel and twist them together to form a pouch. Hold the pouch over the sink, then squeeze to remove as much moisture from the vegetables as possible. Empty vegetable mixture into a large bowl. Add eggs, flour, and pepper; mix well.
2. Heat 2 Tbsp. oil in a large nonstick skillet on medium-high heat. For each latke, carefully drop 1/4 cup potato mixture into a skillet, cooking 6 latkes at a time. Press with the back of a spatula to flatten. Cook for 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels. Repeat with the remaining oil and potato mixture.
3. Serve warm topped with remaining ingredients.
Kitchen Tips: Healthy Living Save 30 calories and 4g of fat, including 2g of sat fat, per serving by preparing with egg whites and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Quick Classic Latkes: Substitute 6 cups frozen shredded hash browns (about 1/2 of 30-oz. pkg.) for the 1 lb. grated baking potatoes. Place hash browns in a strainer. Rinse with cold water until thawed; drain. Finely chop the onion. Use both to make latkes as directed.
Substitute: Substitute 6 Tbsp. matzo meal for the 1/4 cup flour.