Latkes Recipe

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Latkes
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Ingredients:

Directions:

  1. Place the grated potatoes in a large bowl or other food-safe container, fill it with water, and then strain. Repeat this rinsing process 2 or 3 times until the water runs clear, then drain the potatoes, squeezing out as much water as possible.
  2. Combine the rinsed potatoes and grated onion in a large bowl and mix them together with your hands. Add the matzo meal and mix together, then add the chives. Finally, add the eggs and massage them into the potato mixture until thoroughly incorporated. Add the salt and pepper and mix it in with your hands.
  3. Heat 2 to 3 tablespoons of oil in a large skillet over medium heat. Working in batches so that the latkes are not crowded in the skillet, take a golf ball-size portion of the potato mixture, flatten it between the palms of your hands, and add it to the skillet. Repeat.
  4. Cook the latkes until they're crisp and brown around the edges, about 3 minutes; then flip and cook for another 2 to 3 minutes, until crisp and deep golden brown all over and still tender inside. Transfer to a paper towel-lined plate or baking sheet. Repeat with the remaining potato mixture, adding a tablespoon or so of oil between batches.
  5. Follow the instructions for the potato version, substituting the celery root and parsnips for the potatoes (and skipping the rinsing step at the beginning) and substituting the parsley for the chives.
  6. Cut the squash into chunks and pass them through the grating disk of a food processor. Then follow the instructions for the potato version, substituting the squash for the potatoes (and skipping the rinsing step at the beginning) and substituting the sage for the chives, and cooking the latkes slightly longer over slightly lower heat (about 4 minutes on the first side and 3 minutes on the second side over medium-low heat).
  7. You can reheat the latkes in a 450 degree F oven in 3 to 4 minutes.
  8. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 173.92 Kcal (728 kJ)
Calories from fat 31.07 Kcal
% Daily Value*
Total Fat 3.45g 5%
Cholesterol 111.6mg 37%
Sodium 333.38mg 14%
Potassium 607.17mg 13%
Total Carbs 30.18g 10%
Sugars 4.27g 17%
Dietary Fiber 5.12g 20%
Protein 7.46g 15%
Vitamin C 25.6mg 43%
Vitamin A 0.7mg 24%
Iron 2.2mg 12%
Calcium 82.9mg 8%
Amount Per 100 g
Calories 76.96 Kcal (322 kJ)
Calories from fat 13.75 Kcal
% Daily Value*
Total Fat 1.53g 5%
Cholesterol 49.38mg 37%
Sodium 147.51mg 14%
Potassium 268.66mg 13%
Total Carbs 13.35g 10%
Sugars 1.89g 17%
Dietary Fiber 2.27g 20%
Protein 3.3g 15%
Vitamin C 11.3mg 43%
Vitamin A 0.3mg 24%
Iron 1mg 12%
Calcium 36.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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