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Potato Latkes With Applesauce Recipe
|Idaho potatoes||4 Large, peeled|
|Eggs||2 , beaten|
|Matzo meal||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Sour cream||1 Cup (16 tbs) (For Serving)|
|Applesauce||1 Cup (16 tbs) (For Serving)|
Serving size: Complete recipe
Calories 7136 Calories from Fat 4387
% Daily Value*
Total Fat 496 g763.6%
Saturated Fat 87 g434.9%
Trans Fat 0 g
Cholesterol 542.6 mg
Sodium 2791.4 mg116.3%
Total Carbohydrates 635 g211.7%
Dietary Fiber 60.3 g241%
Sugars 50 g
Protein 81 g162.6%
Vitamin A 36.6% Vitamin C 414.7%
Calcium 35.5% Iron 29.1%
*Based on a 2000 Calorie diet
Squeeze the excess moisture from the potato mixture and place in a large bowl.
Add the beaten eggs, matzo, and flour and combine.
Let stand 10 minutes so the matzo absorbs all of the moisture.
Season with salt and pepper.
Add about 14 inch of oil to a large skillet or saute pan and place over medium-high heat, to about 350°F.
Form the latkes into cakes 2 1/2 inches in diameter.
Fry a batch of latkes 2 to 3 minutes on both sides until golden brown and crisp.
Drain on paper towels and keep warm in a 200°F oven.
Repeat until all the latkes are cooked.