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1 kg potatoes, about 6 medium potatoed, unpeeled
1 egg
2 tbsp all-purpose flour, or matzo meal
3/4 tsp salt
1/4 tsp ground black pepper
2 to 4 green onions, about 1/2 cup, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup vegetable oil
Grate potatoes using grating disc of a food processor or coarse side of a grater. Using your hands, firmly squeeze handfuls of grated potatoes to get rid of as much liquid as possible. Then, place in a large mixing bowl.
Whisk egg with flour, salt and pepper. Stir into potatoes until well mixed. Stir in green onions and parsley until evenly distributed.
Heat 1 tablespoon oil in a large non-stick frying pan set over medium heat. When oil is very hot, measure out 1/3 cup grated potato mixture. Place in pan and immediately flatten with the tines of a fork into a 4-inch (10-cm) circle. Edges will be uneven. You should be able to get 3 latkes in pan. Do not crowd. Cook until golden and crisp, about 5 to 6 minutes per side. Place on an ungreased baking sheet, uncovered, in a preheated 250 F (130 C) oven to keep warm. Adding oil to pan as needed, repeat with remaining potato mixture. Serve with warm applesauce and sour cream.
Calories 78, Carbohydrates 10.8g, Fat 1.5g.
Blending religions as the Goodman family does, means combining special dishes from Christian and Jewish holiday traditions. These crispy golden potato pancakes are now an intrinsic part of their Christmas turkey dinner.
Fry latkes and place on ungreased baking sheets. When cool, cover with plastic wrap. Or, stack between layers of waxed paper in a sealed container. Refrigerate for up to 3 days or freeze. To reheat, bake cold defrosted latkes, uncovered in a single layer, in centre of a preheated 400 F (200 C) oven for 10 minutes. Using a spatula, turn latkes over. Continue baking until crisp, about 10 minutes. Serve right away.