Potato Pancakes (Latkes)
Author: 
Recipe type: Side Dish
Cuisine: Jewish
Serves: 8
 
Ingredients
  • 4 cups grated raw potatoes (about 8 medium sized potatoes, I like yukon gold)
  • 4 tablespoons grated onion
  • 1 medium grated carrot
  • 1 medium grated zucchini
  • 4 eggs, well beaten
  • 4 tablespoons flour or matzo meal
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • few gratings fresh pepper
  • Canola oil for frying
Instructions
  1. Peel and then chill potatoes in ice water for 2 hours before grating to prevent turning color. Place grated potatoes in a clean tea towel and press excess moisture until potatoes are quite dry. Combine potatoes, carrot, zucchini, eggs, flour, baking powder, salt and pepper. Use tablespoon to drop onto hot, well-greased skillet. Cook over moderate heat about 5 minutes on each side or until golden brown. Place pancakes on plate with paper towel on top to soak up extra grease. I like to make mine ahead of time and freeze on a foiled baking sheet. Re-heat at 350 degrees for about 20-30 minutes. This makes things less messy while entertaining and if you can ever make something ahead of time when serving guests do so!! Serve hot with sour cream and/or apple sauce.
Nutrition Information
Serving size: 2 to 3 latkes Calories: 122 Fat: 3g Saturated fat: 1g Unsaturated fat: 2g Carbohydrates: 19g Sugar: 2g Sodium: 637mg Fiber: 2g Protein: 6g Cholesterol: 93mg
Recipe by Plan-it Vicki at https://plan-itvicki.com/potato-pancakes-latkes/