Chanukkah - gold latkes

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* Exported from MasterCook *

 

Melissa's Traditional Hanukkah Latkes (Potato Pancakes)

 

Recipe By :Melissa's (Specialty Foods), Los Angeles, 1996

Serving Size : 10 Preparation Time :0:00

Categories : Chanukah Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 pounds Yellow Potatoes -- yellow Finn or Yukon gold

1 (8-oz medium) onion

1 large egg

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

vegetable oil for frying -- (1/2 to 1 cup)

 

Method: Grate the potatoes and onions, using the grating disk of a food

processor or the large holes of a grater. Transfer them to a colander. Squeeze

the mixture to press out as much liquid as possible. Place the potatoes and

onions in a bowl and stir in the egg, salt, pepper, flour, and baking powder.

 

Heat 1/2 cup oil in a deep, heavy 10- to 12-inch frying pan or electric skillet.

Drop 2 generous tablespoons of the potato mixture into the pan to make pancakes.

Use the back of a spoon to flatten the mixture so that each cake is 3 " in

diameter. Fry the latkes over medium heat for 4 - 5 minutes per side, or until

golden brown and crisp, turning carefully to prevent the oil from spattering.

Drain the pancakes on paper towels and keep them warm in the oven.

 

Stir the potato mixture before frying each new batch. If all the oil is

absorbed, add more to the pan. Latkes should be served hot with applesauce or

sour cream on the side.

 

(Nutrition summary excludes oil absorbed during frying.)

 

Source:

" http://www.melissas.com "

Yield:

" 40 each "

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Per Serving (excluding unknown items): 65 Calories; 1g Fat (7.3% calories from

fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 247mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543

 

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