Basic Latkes

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“Latkes are traditionally served at Hanukkah with applesauce or sour cream but everyone eats them all year round!  They are just too good to eat only once a year!  There are many variations of latkes: adding vegetable combinations, adding cheese, or using sweet potatoes. To change them up my favorite veggies to add are zucchini and carrots!  Sometimes broccoli. Try sweet potatoes, they are so good!

This latke recipe is a basic one, simple and easy to make but very, very tasty as is! Please do not even try to compare them to the boxed mix variety!  They are worlds apart!  I like to eat my latkes with applesauce. I serve them as appetizers, or as a vegetable side.

Thanks goes to my dear friend and co-worker, SaraGail, for introducing me to this delicious Jewish tradition decades ago!    Enjoy!”

INGREDIENTS:

3 large potatoes, peeled

1 large onion

1 small celery stalk, with fronds

 5 sprigs fresh parsley

1 egg, beaten

¼ cup flour

¾ teaspoon minced garlic

¼ teaspoon salt

1/8 teaspoon ground black pepper

¼ cup oil

DIRECTIONS:

1. In a food processor with a grate attachment, grate the potatoes, onion, celery, and parsley all together. Or you can use the large hole side of a hand grater.
2. Transfer the mixture to a sieve and squeeze out the juice as much as possible.
3. Put the mixture into a medium bowl. Add the egg, flour, minced garlic, salt and pepper.  Stir until well-mixed.
4. Cover the bottom of a medium-sized skillet with the oil, heating it to a medium high heat.
5. Place about one-quarter cup of the mixture in your hand to make a ball.
6. Flatten the ball with your hands a little and carefully place it into the hot oil.  With a spatula,  flatten it out some more as much as possible.
7. Fry the latkes about 4 or 5 minutes on each side or until crispy and medium brown in color.
8. Place the latkes on a paper towel-lined plate to absorb any excess oil. Press a paper towel on top of the latkes to absorb any oil on the top side.  Serve warm.  

Nutritional Information

Basic Latkes

Servings Per Recipe: 6
Amount Per Serving: 1
Calories: 175
Calories from Fat: 94

% Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Cholesterol 24mg 8%
Sodium 204mg 9%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 10%
Protein 3g 6%
Sugars 0g
Vitamin A 1%
Vitamin C 21%
Calcium 3%
Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Categories: Appetizers, ETHNIC CUISINE, Jewish, Vegetables, Vegetarian

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