Always check the labels of the products you use.
Method
- 1
Get started. Shred potatoes using the grating disk of a food processor. Cover shreds in cheesecloth that has been folded over twice after every 2 or 3 potatoes. Tie corners round the handle of a wooden spoon plus twist bundle till water flows out.
- 2
Step 2. Collect water in one bowl plus squeeze all potatoes till dry. Move potatoes to a big mixing bowl along using diced onion. Let emptied potato water sit, undisturbed, till a pool of brown water forms upon top of a slurry of pale potato starch.
- 3
Mix. With care tip off the liquid off water, next blend starch in potato plus onion mixture using your hands. Blend in eggs, one after another, alternating using 1/4-cup additions of matzo meal, till latke mix can be formed in patties that just stick together in your hands. Tip in salt incrementally.
- 4
Cook. Heat 1.3 cm oil in a cast iron skillet over a medium-high flame till a shred of potato promptly bubbles when added to pan. Form a little amount of latke blend in a disk plus fry on both sides till a deep gold to test for seasoning. Taste and add more salt if you need to.
- 5
Mix (2). Form latke mix into patties around 10 cm wide and 2.5 cm thick in the middle. Slide into pan, cooking no more than four after another. Fry till a golden-brown crust forms on bottom, next flip with a slotted spatula and fork till same color is achieved upon other side.
- 6
Cool. Flip if you need to to get a firm, darker-than-amber crust on both sides. Move to a sheet pan lined using paper towels to cool for 2 minutes, next offer with applesauce and sour cream at the table.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.5 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low fat: 1.4 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.5 g saturated fat per 100 g, 3.2% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.3 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 129 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 169 kcal |
| Protein | 5.9 g |
| Carbohydrate | 32.9 g |
| of which sugars | 3 g |
| of which free sugars | 0 g |
| Fat | 1.8 g |
| of which saturates | 0.6 g |
| Fibre | 2.7 g |
| Salt | 1.69 g |
Protein per 100 kcal
3.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
