Classic Idaho Potato Latkes
A traditional holiday dish.
Ingredients
- 2 lb Idaho Potatoes, peeled *
- 1/4 cup flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1 large onion, grated
- 1 egg, lightly beaten
- 1/3 cup vegetable oil
Directions:
Grate the potatoes into a large mixing bowl; add the flour, baking powder and salt; stir to combine. Add onion and egg; mix well.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 4 minutes, then flip and cook another 4 minutes or until golden brown, crisp and cooked through.
Remove pancakes from the skillet, then transfer them to a serving platter and keep warm in a 300°F oven until serving.
Cook remaining pancakes in batches, using 1 tablespoon oil in the skillet for each batch.
Variations:
Serve pancakes with sour cream, if desired.
Serving suggestion is not included in the nutritional analysis and is not dairy-free, if dairy-free is required.
Tips:
* Time Saving Tip: A 4-oz package of skillet hash browns may be substituted for the fresh potatoes. Follow package directions for rehydrating the potatoes, then drain them and proceed with the recipe.
Nutritional Info (per serving)
| CALORIES | 100 cals |
| Kilojoules | 419 kJ |
| Fat | 4.0 g |
| Saturated Fat | 0.9 g |
| Cholesterol | 13 mg |
| Sodium | 137 mg |
| Carbohydrates | 14.0 g |
| Fiber | 1.0 g |
| Total Sugars | 1.6 g |
| Protein | 2.0 g |
| Calcium | 8.0 mg |
Related Recipes
Sweet Idaho Potato and Ricotta Latkes
This Recipe Makeover is a sweet variation of the traditional holiday food. Per serving: 156 calories, 8g fat, 28 cholesterol, and 145mg sodium. Saves: 160 calories, 8g fat, 52mg cholesterol, and 331mg sodium!