Potato Latkes

Potato Latkes

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

 

9 potato pancakes

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
  1. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Meanwhile, in medium bowl, stir potatoes and remaining ingredients until well mixed. Using about 1/3 cup mixture for each, form 9 patties 3 to 4 inches in diameter.
  2. 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. Serve immediately.
Makes 9 potato pancakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Time-Saver
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
    • (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;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.