Grandma Betty's Potato Latkes
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 98.1
- Total Fat: 2.6 g
- Cholesterol: 19.9 mg
- Sodium: 145.0 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.5 g
View full nutritional breakdown of Grandma Betty's Potato Latkes calories by ingredient
Introduction
This is my grandmother's recipe copied from the card she gave it to me on. We had these every year for Chanukah and almost half never made it to the table. I am working out how to make then healthier yet still remain traditional. For now this is an indulgent holiday treat. This is my grandmother's recipe copied from the card she gave it to me on. We had these every year for Chanukah and almost half never made it to the table. I am working out how to make then healthier yet still remain traditional. For now this is an indulgent holiday treat.Number of Servings: 28
Ingredients
-
2 1/2 lbs White/Eastern Potatoes (about 6 large)
2 Medium Onions
1 cup Matzo Meal
3 Eggs, lightly beaten
1 1/2 tsp salt (approx)
Dash of Pepper
Sufficient oil (Canola/Veg) to fry in. (Usually about 1/4 cup is absorbed for calorie count)
Directions
Grate potatoes and onions together (can use blender or food processor, but don not make it too fine.) Then add rest of ingredients and mix well.
Note: If using food processor, use shredding disc for the potatoes and onions. Then drain off some of the liquid and put potatoes and onions back in the processor. Using the steel blade, process on/off until slightly chopped. Do not over-chop! Drain off some liquid before adding rest of ingredients.
Heat sufficient oil to cover bottom of pan. Oil is ready when a drop of batter sizzles immediately. Drop batter in heaping tablespoonfuls into oil and then flatten somewhat. Fry to golden brown on both sides. Drain on paper towel. You may need to replenish the pan if making a lot and the oil no longer covers the bottom.
Recipe can be doubled or halved. If making half, use 2 eggs.
Serving Size: Makes about 25-30 latkes depending on size. Each latke is counted as one serving.
Note: If using food processor, use shredding disc for the potatoes and onions. Then drain off some of the liquid and put potatoes and onions back in the processor. Using the steel blade, process on/off until slightly chopped. Do not over-chop! Drain off some liquid before adding rest of ingredients.
Heat sufficient oil to cover bottom of pan. Oil is ready when a drop of batter sizzles immediately. Drop batter in heaping tablespoonfuls into oil and then flatten somewhat. Fry to golden brown on both sides. Drain on paper towel. You may need to replenish the pan if making a lot and the oil no longer covers the bottom.
Recipe can be doubled or halved. If making half, use 2 eggs.
Serving Size: Makes about 25-30 latkes depending on size. Each latke is counted as one serving.