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3 Simple Potato Latkes

BY MARGE PERRY | STAFF WRITER

December 21, 2005

Potato Latkes (Photo by Marge Perry / December 21, 2005)

Latke traditions vary from family to family: some prefer the dense texture that comes from using finely grated potato, while others like the lighter texture that comes from a coarser grate. The recipes below reflect my preference for the latter. Adding other vegetables to the white potato adds appealing color, flavor and nutrition.

Potato Latkes

1 1/2 pounds russet potatoes, peeled
2 carrots, peeled
1 medium zucchini, trimmed
2 small onions
1 egg
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil

1. Using a disk blade on the food processor, coarsely grate the potatoes, carrots, onion and zucchini together. Transfer to a large bowl.

2. Add the egg, flour, salt and pepper to the potato mixture and toss well to mix.

3. Heat the oil in a large nonstick skillet over medium heat. When oil is hot, add a mound of batter (use a 1/4-cup measure as a scoop, and scoop generously) to the pan, pressing down on each to form a 3-inch disk. Saute until lightly golden and cooked through, about 6 minutes on each side. Transfer to a baking sheet lined with paper towels and hold in a 200-degree oven. Repeat with the remaining potato mixture. Makes 4 servings (about 12 latkes).

Nutritional analysis for each serving: 474 calories, 8 g protein, 46 g carbohydrates, 4 g fiber, 30 g fat, 3 g saturated fat, 53 mg cholesterol, 648 mg sodium

Lighter Latkes

It is possible to use less oil and make a lighter latke, but serve them straight from the frying pan -- they get dry if kept warm in the oven. We discovered when developing latkes for Cooking Light magazine that light latkes need to be thinner: with less oil, you need the latkes to cook through faster.

1 1/2 pounds russet potatoes, peeled
2 medium onions
1 egg, lightly beaten
1 egg white, lightly beaten
1/4 cup all-purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil

1. Using a disk blade on the food processor, coarsely grate the potato and onion together. Transfer to a large bowl.

2. Add the egg, egg white, flour, thyme, salt and pepper to the potato mixture and toss until thoroughly combined.

3. Heat about half the oil (approximately 2 tablespoons) in a large nonstick skillet over medium heat. Add six scant 1/4 cupfuls to the pan, pressing down on each to form a 3-inch disk. Saute until lightly golden and cooked through, about 4 to 5 minutes on each side. Add the remaining 2 tablespoons oil to the skillet, heat, and repeat with the remaining potato mixture. Makes 4 servings (about 12 latkes).

Nutritional analysis for each serving: 335 calories, 7 g protein, 42 g carbohydrates, 3 g fiber, 16 g fat, 2 g saturated fat, 53 mg cholesterol, 623 mg sodium

Sweet Potato Party Latkes

These jumbo size latkes are less time-consuming to make and are easier to reheat.

1 pound sweet potatoes, peeled (about 2) and cut lengthwise in quarters
3/4 pound white baking potato (1 large), peeled and cut lengthwise in quarters
1 medium onion, cut in quarters
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup flour
2 eggs, lightly beaten
4 tablespoons canola oil, divided

1. Using a disk blade on the food processor, coarsely grate the sweet potato, white potato and onion together. Transfer the mixture to a large bowl.

2. Toss the potato mixture with the salt, pepper and flour; stir in the egg.

3. Heat 1 tablespoon of the oil in a slope-sided 9-inch nonstick skillet. Spoon in half the potato mixture (about 21/2 cups) and without compacting it, even out the top and sides to form a disk. Turn the heat to medium and let the pancake cook for about 7 minutes, occasionally shaking the pan slightly to make sure it's not sticking.

4. Slide the pancake out of the skillet onto a dinner plate; top with a second plate and flip the pancake over. Add 1 tablespoon of oil to the skillet and let it heat up. Slide the pancake back into the skillet to cook the second side. Cook for another 7 minutes, then slide it onto a serving plate. Make a second latke with the remaining batter. Makes 8 servings (as a side dish).

Nutritional analysis for each serving: 173 calories, 4 g protein, 28 g carbohydrates, 3 g fiber, 5 g fat, 1 g saturated fat, 53 mg cholesterol, 331 mg sodium