Gil Marks' Homemade Potato Latkes Recipe


Nutrition

Cal/Serving: 141
Daily Value: 7%
Servings: 8

Low-Fat
Low-Fat-Abs, Sugar-Conscious, Vegetarian, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat2g3%
Saturated1g3%
Trans0g0%
Carbs26g9%
Fiber2g9%
Sugars2g0%
Protein5g11%
Cholesterol70mg23%
Sodium421mg18%
Calcium59mg6%
Magnesium34mg8%
Potassium570mg16%
Iron2mg9%
Zinc1mg4%
Vitamin A224IU4%
Vitamin C11mg19%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg8%
Niacin (B3)1mg7%
Vitamin B60mg24%
Folic Acid (B9)35µg9%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K26µg32%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Russet Potatoes
iStock/Funwithfood

I make my latkes usually on the first night, to set the mood, and fry them up for the tradition and love of them. Sometimes I do a cheese latke as well, but usually just potato. I also use a food processor, which makes them much to easier to make. I know some cooks who say that you can’t get the right consistency if you don’t use a grater, but that usually ends with bloody knuckles. So I use the more convenient food processor.

Click here to see Happy Hanukkah: For the Love of Latkes!

4
Ratings12

INGREDIENTS

  • 2 pounds russet potatoes, peeled
  • About 1 ¼ teaspoons salt, plus more for soaking potatoes
  • 2 cups onions, minced
  • 3 large eggs, beaten lightly
  • About ¼ cup matzah meal or 2 tablespoons all-purpose flour
  • 1/8–¼ teaspoon ground black pepper
  • 3 tablespoons parsley, chopped (optional)
  • 1 clove garlic, puréed (optional)
  • ½ teaspoon baking powder (optional)
  • Vegetable oil or schmaltz, for frying
  • Applesauce, jam, or sour cream, for garnish

DIRECTIONS

Place the potatoes in a bowl of lightly salted cold water. Place the onions in a large bowl. Grate the potatoes, coarsely or finely, into the onion, stirring to combine. Drain and press out the excess moisture. Add the eggs, matzah meal, salt, pepper, and, if using, parsley, garlic, and/or baking powder.

Heat a large skillet over medium-high heat for 3–5 minutes. Add 1/8-inch of oil and heat to 360 degrees. (The surface of the oil will shimmer.)

Drop the batter 1 tablespoon at a time (or up to 1/3 cup at a time) into the oil and flatten with the back of a spoon. Fry until golden on both sides, about 3–5 minutes per side. Then drain on paper towels. 

Potato latkes are traditionally served with applesauce, jam, and when not using schmaltz, sour cream.

Recipe Details

Makes about eighteen 3-inch pancakes

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human