Latkes (Potato Pancakes) - Cuisinart FP-11 Series Instruction And Recipe Booklet

This no-fail recipe is great for the holidays or any time of the year.
1
POUND RUSSET POTATOES
( 2
ABOUT MEDIUM
),
POTATOES PEELED
½
MEDIUM ONION
2
TABLESPOONS UNBLEACHED ALL
PURPOSE FLOUR
)
MATZO MEAL
1
TABLESPOON CHOPPED PARSLEY
(
LIGHTLY PACKED
1
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
1 ,
LARGE EGG LIGHTLY BEATEN
4 6
TO TABLESPOONS EXTRA VIRGIN OLIVE
,
OIL DIVIDED

LATKES (POTATO PANCAKES)

Makes twelve 3-inch pancakes
Active Time: 35 minutes
Inactive Time: n/a
-
LARGE
1. Insert the medium shredding disc into the work bowl
-
(
YOU MAY USE
2. Put shredded potatoes and onion on a clean towel
)
3. Set a large skillet over medium-high heat. Add 2 to 3
4. Repeat with remaining latke mixture, adding more oil
5. Transfer to a paper-towel-lined tray or plate. You may
Nutritional information per latke:
Calories 78 (57% from fat) • carb. 7g • pro. 1g • fat 5g
• sat. fat 1g • chol. 16mg • sod. 202mg • calc. 7mg • fiber 1g
of the food processor. Shred potatoes and onion on
High.
and wrap and squeeze all the liquid out. Place in a
bowl; add the flour, parsley, salt and pepper; toss to
mix thoroughly. Stir in the egg.
tablespoons oil and swirl to coat the inside of the
pan. Once oil is hot, drop pancake mixture by scant
¼-cup amounts to form 4 cakes (continue to squeeze
out any excess liquid) evenly spaced in skillet. Press
down on top to flatten to about ¼-inch thickness.
Cook for about 4 to 5 minutes, carefully flipping
halfway through, or until crispy and light brown.
as needed (you want to use plenty of oil, being sure
that the pan is never dry, or your latke will burn).
also keep warm on a rack in a 200ºF oven until ready
to serve.
SOUPS/SALADS/SIDES
37