Classic Potato Latkes

Classic Potato Latkes

10
Breakstone's and Knudsen Family of Products 0

"Enjoy a serving of this indulgent side dish with a serving of cooked lean meat, poultry or fish."

Ingredients 35 m {{adjustedServings}} servings 140 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Grate potatoes, then the onion using the large hole of a box grater. Place grated vegetables in the center of a large clean kitchen towel. Bring up the ends of the towel and twist together to form a pouch. Hold the bundle over the sink, then squeeze out as much excess moisture from the vegetables as possible. Place vegetable mixture in large bowl. Add egg, flour, salt and pepper; mix well.
  2. Heat oil in medium nonstick skillet on medium-high heat. Carefully drop tablespoonfuls of the vegetable mixture into skillet; spread each into thin circle with back of spoon. Repeat to cook 2 to 3 latkes at a time. Cook 3 to 4 min. on each side or until golden brown on both sides. Remove latkes from skillet; drain on paper towels.
  3. Serve each latke topped with 1 tsp. of the sour cream; sprinkle lightly with chives. Serve warm.
Tips & Tricks
Oven-Roasted Potatoes

See how to make easy oven-roasted potatoes.

Baked Potato

For a perfectly fluffy baked potato, don't skimp on time. It's worth the wait.

Footnotes

  • (C) 2008 Kraft Foods Inc. All rights reserved
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 10

  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
CRAZY4SUSHI
12/22/2011

I used the Simply Potatoes that can be found in the deli section. They were slick to use. When stirring these together they seemed like they need more flour to hold/bind them together. So I added more flour than called for. I attempted to try and save time and calories and baked a few at a time on an oiled cookie sheet in the oven at 425. But this ended up taking longer than I thought and they didn't get crispy enough. The flavor was ok but pan frying in as little oil as possible was the best way to go. Good flavor but too time consuming. Especially since I was making alot and used over 2 pounds of potatoes. Not really the fault of the recipe, just not worth it to me.

radiantmama
5/2/2011

These were really tasty. I served them with sour cream and a little grated cheese.

sue
7/30/2011

This was very very good!!