ingredients
  • Large potatoes 2, peeled
  • Cold Water 2 cups
  • Red onion 1 small, peeled
  • Bread crumbs 1/4 cup
  • Egg 1 medium • 130 kcal
  • Cornstarch 1 tbsp • 338 kcal
  • Salt 1/2 tsp • 1 kcal
  • Black pepper powder 1/4 tsp
  • Vegetable Oil 3 tbsp for frying
  • Sour cream 1 tbsp, to serve
Calories refers to 100 gr of product

Potato latkes is a very simple to prepare and yummy preparation that goes really well as an instant snack or light meal if you accompany it with a light salad!

  • Evenly grate the potatoes in a food processor or using a hand grater.
  • Transfer the grated potatoes in to a bowl and add cold water to it. Let the potatoes soak in cold water for about 2 to 3 minutes.
  • Meanwhile, evenly grate the onion in a food processor or using a hand grater.
  • Drain the water from potatoes. Using a mesh or hands squeeze out the excess water from potatoes and then onions.
  • Transfer the squeezed out potato and onion to a dry bowl.
  • Add bread crumbs, cornstarch, salt and black pepper powder to the vegetables. Carefully crack open the egg in to the potato mixture.
  • Mix all the ingredients together until well combined.
  • Heat the oil in a non stick pan.
  • Take a heap of the potato mixture and roughly shape it in to a round of about 1½ inch diameter. Carefully place the latkes in the hot pan and cook it until light brown in color.
  • Flip the latkes and cook the other side to light brown in color.
  • Flip the latkes again until it turns brown and crisp on both sides. Repeat the process with rest of the potato mixture.
  • Serve the hot potato latkes with the sour cream and enjoy!

Tips

  • The vegetables should be chopped really fine and there should not be any big potato or onion piece else the cutlet might break open while cooking.
  • You may replace the bread crumbs with matzo meal, or flour as well.
  • Crack open the egg very carefully in to the mixture so that no piece of shell is added to the mixture.
  • If you are not too sure of breaking it open perfectly then you may consider breaking the egg open in to another bowl first and then transferring it to the vegetable mixture.
  • You may even prepare this recipe until step 7 up to a day in advance and then resume from step 8 before you plan to serve.
  • In doing so, just not add salt to the recipe and add it to the vegetable mixture before you plan to prepare the latkes.
  • Potato latkes taste best when served really hot!

Nutritional information (per serving): 262 Calories, 12g Total fat (2.1g Saturated fat, 1.2g Polyunsaturated fat, 8g Monounsaturated fat), 48mg Cholesterol, 345mg Sodium, 802.4mg Potassium, 34.3g Total carbohydrates (4.9g Dietary fiber, 2.6g Sugars), 5.4g Protein