Classic latkes for Hanukkah. Keep the tradition and serve with applesauce or sour cream.
cup vegetable oil
cups shredded peeled potatoes, drained on paper towels
cup shredded carrots
cup finely chopped onion
tablespoon chopped fresh chives
tablespoons Gold Medal™ all-purpose flour
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.
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.
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 PER SERVING
Serving Size: 1 Potato Pancake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.