| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Appetizers, Main dishes, Vegetarian | 24 | Servings |
INGREDIENTS
| 1 | Yukon Gold potato, about 10 | |
| oz | peeled | |
| 1 | Sweet potato, about 10 | |
| 1/4 | White onion, peeled | |
| 1 | Egg, at room temperature | |
| 2 | T | Flour |
| 1 | t | Salt, or more to taste |
| 1/4 | t | Freshly ground black pepper |
| Vegetable oil for frying |
INSTRUCTIONS
Grate potatoes and onion using the largest holes of a four-sided grater. Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to combine. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls into the pan and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more. Continue cooking in batches until batter is used up. Serve with applesauce or sour cream. VARIATIONS Potato, Carrot And Parsnip Latkes: Use 2 all-purpose potatoes, 1 medium carrot and 1 small parsnip. Potato, Onion And Horseradish Latkes: Use 2 Yukon Gold potatoes. 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@liggett.com> Recipe By : Martha Stewart Living December 1994
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 7.8mg
Sodium: 102.8mg
Potassium: 22.1mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g