QUICK GOLDEN CRISPY LATKES
My kids like these for a weeknight dinner. Serve with crème fraîche and smoked salmon.
Provided by Betty Rocker
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor. Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
- Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
- Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan. Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom. Flip pancakes and cook the other side. Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.
Nutrition Facts : Calories 219.1, Fat 2.6, SaturatedFat 0.9, Cholesterol 93, Sodium 48.1, Carbohydrate 41.4, Fiber 4.9, Sugar 3, Protein 8
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