Classic latkes for Hanukkah. Keep the tradition and serve with applesauce or
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
In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high
Meanwhile, in medium bowl, stir potatoes and remaining ingredients until
Using about 1/3 cup mixture for each, form 9 patties 3 to 4 inches in diameter.
Cook patties 2 to 3 minutes on each side or until golden brown; cover to
keep warm while cooking remaining patties.
Repeat with remaining oil and patties.
Prep Time 40 Mins | Total Time 40 Mins | Makes 9 potato pancakes
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 Information: 1 Serving (1 Potato Pancake) Calories 160 o (Calories
from Fat 90), Total Fat 10g (Saturated Fat 2g, o Trans Fat 0g), Cholesterol 95mg;
Sodium 420mg; Total Carbohydrate 14g (Dietary Fiber 1g, o 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.