Golden-Crisp Potato Latkes's picture

Nov. 15, 2010


Potatoes 6 Medium , pared
Baking soda 1/2 Teaspoon
Eggs 2
Onions 2 Medium , grated
Salt 2 Teaspoon
Ground nutmeg 1/8 Teaspoon
Paprika 1 Dash
All purpose flour 1/2 Cup (8 tbs)
Vegetable oil 2 Cup (32 tbs)


1. Grate potatoes fine; place in large bowl with baking soda; toss. Press dry with hands or potato ricer.

2. Beat eggs in a large bowl; stir in potatoes, onion, salt, nutmeg, paprika. Sprinkle flour over; stir in.

3. Pour enough oil into a heavy skillet to make a depth of 1/4 inch; heat. Drop potato mixture, a rounded tablespoon for each cake, into skillet; flatten slightly with back of spoon to make thin pancakes.

Fry slowly, turning once, for 3 minutes, or until golden-crisp. Drain on paper toweling; keep warm. Serve with sour cream or applesauce, if you wish.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 5228Calories from Fat 3998

 % Daily Value*

Total Fat 452 g695.4%

Saturated Fat 61 g305%

Trans Fat 0 g


Sodium 4780 mg199.17%

Total Carbohydrates 279 g93%

Dietary Fiber 31 g124%

Sugars 26 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet