A Hanukkah classic, crisp and lacy potato
pancakes are a welcome dish all year.
Learn to master them in four simple steps.
4-Step Potato Latkes
PreP 25 min. Cook 4 min. per batch
2 eggs, lightly beaten
2 cloves garlic, minced
¼ tsp. salt
1½ lb. russet potatoes, peeled
2 Tbsp. vegetable oil
1. In a mixing bowl combine eggs, garlic,
and salt. Using a box grater, finely shred
potatoes. Add to egg mixture. Stir to
2. Scoop out potato mixture ¹⁄₃ cup at a
time. Using your hands, squeeze mixture
over a separate bowl to remove excess
liquid. Shape into 2½-inch patties.
3. In a 12-inch skillet heat oil over medium-high heat. Using a spatula, slide patties
into pan. Cook about 4 minutes or until
golden brown, turning once. Repeat with
remaining mixture. Transfer to paper
towels; drain. Keep warm.
4. Serve latkes with crème fraîche and fresh
snipped dill or with applesauce, if desired.
Makes 6 servings.
eaCh serving 131 cal, 6 g fat, 62 mg chol.,
223 mg sodium, 16 g carb, 1 g fiber, 4 g pro.
1 For a pancake with crunch, opt for starchy
russet potatoes. Shred
them using the fine-grate
side of a box grater.
2 Really squeeze the liquid from the patties before
cooking. It makes for an even
crisper latke and less splatter. 3 Add more vegetable oil as you cook additional
batches. Lower the heat,
if necessary, to prevent
4 Latkes are best enjoyed while hot. Once they've drained on
a paper towel, transfer to a platter
and serve right away.
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