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Potato Latkes Souffle (P, KLP, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Serves: 6 (4 latkes each)

1 large russet potato, peeled and grated
1 small apple, peeled, cored and grated
2 eggs, separated
2 tablespoon sugar
1/3 cup matzo meal
1/4 teaspoon salt
oil for frying

In large bowl combine potatoes, apple, and egg yolks. Add sugar, flour, and salt. Mix well.

Beat egg whites until stiff peaks form and fold into potato mixture.

In large, heavy skillet heat 1/4" oil over medium heat. Spoon potato mixture by tablespoon into hot oil and fry on both sides until golden brown. Drain on paper towels.

Judy Zeidler: "This is a potato latke like grandma never made, with beaten egg whites folded in for lighter texture. These latkes are more delicate than traditional potato latkes and make a wonderful dessert.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A