Potato Latkes

Classic latkes for Hanukkah. Keep the tradition and serve with applesauce or sour cream.

Prep: 5 min | Yield: 9 potato pancakes

Ingredients

• 1/4 cup vegetable oil
• 3 cups shredded peeled potatoes, drained on paper towels
• 1 cup shredded carrots
• 1/2 cup finely chopped onion
• 1 tablespoon chopped fresh chives
• 3 tablespoons Gold Medal® all-purpose flour
• 4 eggs, beaten
• 1 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. In a 12 inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat.
2. Meanwhile, in medium bowl, stir potatoes and remaining ingredients until well mixed.
3. Using about 1/3 cup mixture for each, form 9 patties 3 to 4 inches in diameter.
4. Cook patties 2 to 3 minutes on each side or until golden brown; cover to keep warm while cooking remaining patties.
5. Repeat with remaining oil and patties.
6. Serve immediately.

Notes

If potatoes are shredded ahead of time, place in bowl and cover with cold water. When ready to use, drain and squeeze dry with paper towels.

To speed chopping of onion and shredding of potatoes and carrot, use food processor with metal blade.

Nutrition

Per serving (1 Potato Pancake) Calories 160 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 95mg; Sodium 420mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 2g), Protein 4g

Exchanges: 1/2 Starch; 1 Vegetable; 2 Fat

Carbohydrate Choices: 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens