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6 servings, 2 latkes each
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Save 30 calories and 4g of fat, including 2g of sat fat, per serving by preparing with egg whites and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Substitute 6 cups frozen shredded hash browns (about 1/2 of 30-oz. pkg.) for the 1 lb. grated baking potatoes. Place hash browns in strainer. Rinse with cold water until thawed; drain. Finely chop onion. Use both to make latkes as directed.
Substitute 6 Tbsp. matzo meal for the 1/4 cup flour.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
You can tell by how this was made, that she is not Jewish. If my Mother saw how this was made she would turn over in her grave. Grating it by hand is ok and that is how my mother did it. Sometimes I would wonder if there was not a little blood in it as doing it by hand when you get down to the little piece it is not to hard to **** you fingers. Now if you have a food processer that comes with the large **** grater it makes it much easier, I use that and then put it back in the processer and give it just a bissel of a whirl to make it just a little finer. Don't drain out all the delicious juice, just dump it in a bowel, grated potatoes and onion and add the two eggs. Salt and pepper to season it and then the magic ingredient, Matzo Meal. NOT FLOWER, Put in enough Matzo meal to firm it up but not too dry. Fry to golden brown on each side and enjoy.
These remind me of the ones my mother used to make but we ate them with applesauce.......yummy!
These are incredible. Reminds me of the ones my mom made growing up - only better. I bet it would be awesome with the raspberry cinnamon applesauce recipe.