Marcy Goldman's World Famous Potato Pancakes Latkes Recipe

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Marcy Goldman's World Famous Potato Pancakes Latkes
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Ingredients
7
Count
Nutrition
299
Calories
Total time
55
Minutes
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Ingredients:

  • 5 -6 medium or large red potatoes , un-peeled (1 1/2 to 1 3/4 lb)
  • 1 small to medium onion, finely grated
  • 4 eggs
  • 1 tbsp flour
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

Directions:

  1. The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
  2. Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
  3. Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
  4. In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350°F or 375°F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
  5. Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250°F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 298.62 Kcal (1250 kJ)
Calories from fat 58.62 Kcal
% Daily Value*
Total Fat 6.51g 10%
Cholesterol 218.24mg 73%
Sodium 976.62mg 41%
Potassium 1327.52mg 28%
Total Carbs 48.24g 16%
Sugars 3.58g 14%
Dietary Fiber 6.15g 25%
Protein 13.56g 27%
Vitamin C 25.4mg 42%
Iron 4mg 22%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 84.44 Kcal (354 kJ)
Calories from fat 16.58 Kcal
% Daily Value*
Total Fat 1.84g 10%
Cholesterol 61.71mg 73%
Sodium 276.14mg 41%
Potassium 375.36mg 28%
Total Carbs 13.64g 16%
Sugars 1.01g 14%
Dietary Fiber 1.74g 25%
Protein 3.84g 27%
Vitamin C 7.2mg 42%
Iron 1.1mg 22%
Calcium 21.3mg 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

  • 5.7
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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