Potato Latkes: A Hanukkah Tradition
Like many households these days, my family bulks up the holiday season by decorating the Christmas tree and lighting a menorah. Likewise, the thoughts of sugar plums dancing in our heads are accompanied by dreams of potato latkes piled high with apple sauce or sour cream. This year, I borrowed the recipe below from www.healthypotato.com (a Web site of the United States Potato Board, a client here at FH Sacramento). I had to leave the cooking to my Mom and sister – but the results are in and these latkes passed the Mohr family test! Try them for yourself and see . . . Happy Christmakkuh!
Preparation Time: 25 Minutes
Cooking Time: 40 Minutes
2 pounds (about 6 medium) potatoes
1 medium onion, very finely chopped
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon pepper
Toppings: Sour cream and applesauce (optional)
Shred potatoes into bowl of cold water; soak 10 minutes. Drain potatoes; squeeze dry in clean towel. In large bowl, combine all ingredients except oil; mix well.
In large nonstick skillet, heat 1/8 inch oil over medium heat until hot. For each pancake, drop 1/2 cup potato mixture into pan; flatten slightly with spatula. Cook 7 to 10 minutes or until golden brown, turning once.
Drain on paper towels. Repeat with remaining potato mixture, adding additional oil to pan as needed. Serve with sour cream and applesauce, if desired.
Carbohydrates: 33 g
Fat: 16 g Fiber: 3 g
Cholesterol: 70 mg
Protein: 6 g
Sodium: 589 mg