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Best Ever Potato Latkes- Potato Pancakes Recipe Video
|Idaho potatoes||4 Medium|
|Canola oil/Olive oil||6 Tablespoon|
|Eggs||3 Medium, beaten|
|Matzoh meal||2 Tablespoon|
|Kosher salt||2 Teaspoon|
|Black pepper||1 Teaspoon, coarsely ground|
|Apple sauce/Sour cream||2 Tablespoon (Optional)|
Calories 400 Calories from Fat 114
% Daily Value*
Total Fat 13 g19.9%
Saturated Fat 1.3 g6.7%
Trans Fat 0 g
Cholesterol 69.8 mg23.3%
Sodium 561.4 mg23.4%
Total Carbohydrates 66 g21.9%
Dietary Fiber 6.8 g27.3%
Sugars 0.7 g
Protein 9 g18%
Vitamin A 1.6% Vitamin C 48.9%
Calcium 1.2% Iron 2.7%
*Based on a 2000 Calorie diet
1. Prepare a large bowl filled with cold water.
2. Peel potatoes, and as you finish each, place in cold water to prevent browning.
3. Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl.
4. Add eggs, matzoh meal, salt and pepper and mix well.
5. In a large skillet, heat oil over medium heat.
6. Drop 6 to 8 spoonfuls of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
7. Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter.
8. Blot excess oil with paper towels.
9. Serve warm with applesauce or sour cream, if desired.
Corn meal is a great substitute for matzoh meal and will also make your latkes nice and crispy.