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Categories: Appetizers, Sides, Vegetarian

Food Processor Potato Latkes

Every year at Hanukkah I think of my grandmother and the stories she told about making beef brisket and potato latkes for her first Hanukkah dinner in America. But as much as I love the stories, our food focus has ... Read more

Total time: 1 hour | Makes 24 latkes
  • 1 large onion
  • 4 baking potatoes, peeled
  • 1 tablespoon lemon juice
  • 5 eggs
  • 3 tablespoons unbleached all-purpose flour
  • Dash baking soda
  • 1 teaspoon salt
  • Freshly ground pepper
  • Oil, for frying

Step 1Chop 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.

Step 2Heat 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.

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.
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