Food Processor Potato Latkes Recipe - Cooking Index
Food Processor Potato Latkes Recipe - Cooking Index
| 1 | Onion (large) | |
| 4 | Baking potatoes - peeled | |
| 1 tablespoon | 15ml | Lemon juice |
| 5 | Eggs | |
| 3 tablespoons | 45ml | Unbleached all-purpose flour |
| 1 | Baking soda | |
| 1 teaspoon | 5ml | Salt |
| Freshly-ground black pepper - to taste | ||
| Oil - for frying |
Chop the onion in a small dice using a food processor. Remove the knife blade, insert the shredder blade and grate the potatoes. Immediately transfer the potato and onion mixture to a large bowl and add the lemon juice, eggs, flour, baking soda, salt and pepper to taste. Mix well.
Heat 1/8-inch of oil in a nonstick skillet over medium heat. Stir the batter well. Spoon about 1/3 cup of batter at a time into the hot oil and flatten with the back of the spoon to make 2- to 3-inch latkes. Cook on one side until golden brown, 3 to 5 minutes; then turn and cook on the other side, about 2 minutes. (Turn only once.)
Drain the latkes well on paper towels. Continue until all the batter is used up. You may have to add a little more oil to the skillet toward the end. Scoop any stray potato pieces out with a fork as you go so they don't burn. Serve immediately.
This recipe yields 24 latkes.
Each latke: 49 calories; 118 mg sodium; 43 mg cholesterol; 2 grams fat; 0 saturated fat; 6 grams carbohydrates; 2 grams protein; 0.45 gram fiber.
Source:
The Los Angeles Times, 12-05-2001
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