Potato Latkes II recipe

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Ingredients

2 cups potato, cubed
3 Yukon Gold potatoes, peeled and shredded
1 onion, shredded
2 eggs
3 tablespoons matzo meal
1 teaspoon kosher salt
6 tablespoons vegetable oil

Nutrition Info

251.8 calories
carbohydrate: 23.8 g
cholesterol: 62 mg
fat: 15.8 g
fiber: 2.5 g
protein: 4.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 350.9 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

  2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt, mix well.

  3. Feel consistency of the dough, mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.

  4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.

  5. When hot, drop mixture by heaping tablespoon to oil, flatten with a spatula and cook on both sides until golden brown. Serve.

Recipe Yield

6 servings

Recipe Note

These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream.

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