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Potato Latkes With Homemade Applesauce Recipe
|Baking potatoes||4 Large|
|All purpose flour/Matzoh meal||2 Tablespoon|
|Minced fresh parsley/Minced fresh dill||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||3⁄4 Cup (12 tbs) (For Frying)|
Serving size: Complete recipe
Calories 2680 Calories from Fat 1517
% Daily Value*
Total Fat 172 g264%
Saturated Fat 23.4 g117%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1314 mg54.8%
Total Carbohydrates 262 g87.4%
Dietary Fiber 20.8 g83%
Sugars 17.1 g
Protein 38 g75.8%
Vitamin A 30.6% Vitamin C 184.2%
Calcium 44.6% Iron 81.2%
*Based on a 2000 Calorie diet
Peel and finely shred potatoes and onion into colander.
With hand, squeeze to press out as much liquid as possible.
Place potato mixture in medium bowl; stir in egg, flour, parsley, lemon juice, baking powder, salt, and pepper.
Preheat oven to 250°F.
Heat 3 tablespoons vegetable oil in 12 inch skillet over medium heat until hot but not smoking.
Drop potato mixture by scant 1/4 cups into hot skillet, cooking 5 latkes at a time.
With back of spoon, flatten each latke into a 3 inch round.
Cook latkes about 4 to 5 minutes, until undersides are golden.
With pancake turner, turn latkes and cook 4 to 5 minutes longer, until second sides are golden brown and crisp.
With slotted pancake turner, remove latkes to paper towels to drain and keep warm on cookie sheet lined with paper towels in the oven.
Repeat with remaining potato mixture, stirring thoroughly before frying each batch and using 3 tablespoons hot vegetable oil per batch.