These classic potato pancakes are mouth-watering, light, thin and crispy. Try them as a side dish with applesauce and sour cream or on the side of any breakfast, lunch or dinner main course!
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1 small onion, finely grated
4 tablespoons flour
1 1/2 teaspoons salt
Large pinch white pepper
5 medium baking potatoes (about 2 lbs.), peeled
Canola oil, for frying (we’ve accounted for 1/4 cup)
3/4 cup unsweetened applesauce, for accompaniment
3/4 cup low-fat sour cream, for accompaniment
- In a large mixing bowl, beat eggs. Stir in onion, flour, salt and pepper; set aside.
- Coarsely grate potatoes into a colander. Drain, squeezing out excess liquid. Add potatoes to reserved egg mixture and stir to combine.
- Preheat large frying pan over medium-high heat until hot. Pour in oil to a depth of a 1/4-inch.
- When oil is hot, add 1/4 cup of the drained potato mixture; flatten it lightly with a spatula to a thickness of 1/3-inch. Repeat with remaining mixture, adding as many pancakes as will fit in one layer without crowding and adding oil as needed.
- Fry until pancakes are browned and crisp around edges (about 2 minutes per side). Remove and place in a single layer on a plate covered with a paper towel and then place another paper towel on top to soak up excess oil.
- Serve hot with applesauce and low-fat sour cream.
Nutrition information (per serving)
Makes 12 latkes
Total fat: 6.7 g
Protein: 4 g
Carbohydrate: 19 g
Fiber: 2 g
Sodium: 302 mg
— Original recipe by Sylvia Kay. Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD. Reprinted with permission from Nutrio.com.