Crispy Potato Latkes

Crispy Potato Latkes

Makes: 12 latkes
Active Time: 50 minutes
Total Time: 1 1/2 hours

It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.

Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 1 out of 5 Stars
Adds 0 out of 5 Stars
BY 30 PEOPLE
Your rating: None (30 votes)

Ingredients

  • 1 1/2 pounds russet potatoes, (about 2), shredded
  • 1 medium white onion, shredded
  • 2 medium shallots, minced (about 1/4 cup)
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces
  • 1/2 teaspoon white pepper
  • 3 tablespoons peanut oil, or extra-virgin olive oil, divided

Preparation

  1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
  2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
  3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
  4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

Nutrition Facts

  • Servings Per Recipe 12
  • Amount Per latke
  • Calories 100
  • % Daily values *
  • 6% Total Fat 4g
    • 5% Saturated Fat 1g
    • Trans Fat 0g
    • Monounsaturated Fat 2g
  • 6% Cholesterol 18mg
  • 8% Potassium 278mg
  • 9% Sodium 204mg
  • 5% Total Carbohydrate 15g
    • 8% Dietary Fiber 2g
    • Sugars 1g
  • 4% Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

Powered by EatingWell Brought to you by Million Hearts®