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Recipe Summary

prep:
25 mins
cook:
6 mins per batch
Servings:
16
Yield:
16 pancakes
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Ingredients

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Directions

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  • Heat oven to 200° F. Coarsely shred potatoes and onion on a box grater or in a food processor. Combine in a colander or strainer and press out as much liquid as possible. Transfer to a large bowl and toss with lemon juice. Stir in garlic.

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  • Add flour, eggs, salt and pepper. Stir to combine. Heat 1/4 cup of the oil in a 12-inch skillet over medium-high heat.

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  • Scoop a scant 1/3 cup of the potato mixture into hot oil and press to flatten to 1/2 inch thick. Repeat, but do not crowd pan. Cook 2 to 3 minutes per side, until browned. Transfer latkes to a paper towel-lined baking sheet and keep warm in 200° F oven. Repeat with all of the potato mixture, adding remaining 1/4 cup oil to pan halfway through.

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  • Serve latkes with sour cream and applesauce alongside.

Nutrition Facts

126 calories; total fat 8g; saturated fat 1g; cholesterol 26mg; sodium 155mg; carbohydrates 13g; fiber 1g; protein 2g.

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