Potato Latkes II

Potato Latkes II

17

"These latkes are so light and fluffy that they melt in your mouth. These are great served with applesauce and sour cream."

Ingredients

{{adjustedServings}} servings 252 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. In a medium bowl, mix shredded Yukon Gold potatoes, mashed potatoes and onion. Add in eggs, matzo meal and salt; mix well.
  3. Feel consistency of the dough; mixture should hold together without being sticky. If it sticks to your hands, add more matzo meal until dough is no longer sticky.
  4. In a large skillet over medium heat, warm enough oil or butter or margarine to cover 1/4 inch of the skillet.
  5. When hot, drop mixture by heaping tablespoon to oil; flatten with a spatula and cook on both sides until golden brown. Serve.
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Reviews

17
  1. 21 Ratings

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These are not latkes. They are called chremslech. The difference is simple: latkes are always made with raw potatoes, chremslach with boiled potatoes. All that aside, the chremslech are better y...

I have just tried this recipe for latkes, it is wonderful. The only difference for me is to shred the potatoes and not cook them first. I also add a couple of cloves of garlic to the mix.

We LOVED this recipe. It was delicious. The latkes were fluffy, tasty and easy to make. This has become a Hanukkah staple in our house.