Directions:
- Set a large strainer over a bowl.
- In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.
- Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.
- Pour off all of the liquid in the bowl and add the shredded potatoes.
- Stir in the flour, eggs, dill, salt and baking powder.
- Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.
- In a very large skillet, heat 1/4 inch of canola oil until shimmering.
- Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten.
- Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.
- Drain the latkes on a paper towel–lined baking sheet.
- Serve the latkes hot with Pink Applesauce and sour cream.
- Yield depends on the size of pancakes you fry
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.42 Kcal (734 kJ) | ||
| Calories from fat | 19.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 32.74mg | 11% | |
| Sodium | 362.94mg | 15% | |
| Potassium | 46.98mg | 1% | |
| Total Carbs | 34.36g | 11% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.3mg | 1% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.35 Kcal (395 kJ) | ||
| Calories from fat | 10.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 3% | |
|---|---|---|---|
| Cholesterol | 17.61mg | 11% | |
| Sodium | 195.22mg | 15% | |
| Potassium | 25.27mg | 1% | |
| Total Carbs | 18.48g | 11% | |
| Dietary Fiber | 1.93g | 14% | |
| Protein | 2.72g | 10% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.8mg | 6% | |
* 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.
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