Potato Latkes With Applesauce

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Jan. 29, 2011


Idaho potatoes 4 Large , peeled
Onion 1 Small
Eggs 2 , beaten
Matzo meal 1/4 Cup (4 tbs)
All purpose flour 3 Tablespoon
Salt 1 Teaspoon
Freshly ground pepper 1/4 Teaspoon
Vegetable oil 2 Cup (32 tbs) (For Frying)
Sour cream 1 Cup (16 tbs) (For Serving)
Applesauce 1 Cup (16 tbs) (For Serving)


Coarsely grate the potatoes and onion on a box grater.

Squeeze the excess moisture from the potato mixture and place in a large bowl.

Add the beaten eggs, matzo, and flour and combine.

Let stand 10 minutes so the matzo absorbs all of the moisture.

Season with salt and pepper.

Add about 14 inch of oil to a large skillet or saute pan and place over medium-high heat, to about 350°F.

Form the latkes into cakes 2 1/2 inches in diameter.

Fry a batch of latkes 2 to 3 minutes on both sides until golden brown and crisp.

Drain on paper towels and keep warm in a 200°F oven.

Repeat until all the latkes are cooked.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 7136Calories from Fat 4387

 % Daily Value*

Total Fat 496 g763.1%

Saturated Fat 87 g435%

Trans Fat 0 g


Sodium 2791 mg116.29%

Total Carbohydrates 635 g211.7%

Dietary Fiber 60 g240%

Sugars 50 g

Protein 81 g162%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet