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Golden Potato Latkes (P, KLP)
Source: Bon Appetit, December, 1999
Serves: 25

2 pounds Yukon Gold potatoes, peeled and shredded
1 onion cut into 1" pieces
2 large eggs
2 tablespoons matzo meal
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon KLP baking powder
vegetable oil for frying

Shred the potatoes and onion with the medium shredding blade of a food processor.

Transfer the mixture to a kitchen towel; wrap tightly and squeeze out as much liquid as possible.

Place the potato mixture in a large bowl. Mix in the eggs, matzo meal, salt, pepper and baking powder.

Preheat the oven to 350°F. Place a baking sheet in the oven. Heat 4 tbsp. oil in a heavy large skillet over medium high heat.

Drop one heaping tablespoonful of the potato mixture for each latke into the skillet; flatten to 2-1/2 to 3" in diameter. Fry the latkes until crisp and golden brown, about 3 minutes per side.

Transfer the latkes to the baking sheet in the oven to keep warm. Repeat with the remaining potato mixture, adding more oil by tablespoonfuls to the skillet as needed. Serve warm with applesauce.

Posted by Sheryl Donner

Nutritional Info Per Serving: 40 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 8g Carbohydrate; 15mg Cholesterol; 97mg Sodium