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Potato Latkes

Potato Latkes
This Recipe Is:

WebMD Recipe

Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions if desired.


  • 2 cups
    peeled and shredded Russet potatoes, firmly packed (about 1 pound)
  • 1/4 cup
    grated or finely chopped onion, grated or finely chopped
  • 1 large
  • 6 tablespoons
    egg substitute
  • 2-3 tablespoons
    low sodium matzo meal, a little less than 1 matzo, processed into fine crumbs
  • 1 teaspoon
  • 2 to 3 teaspoons
    canola oil
  1. Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
  2. In medium bowl, stir the potatoes, onion, egg, egg substitute, and matzo meal and salt together well.
  3. In a large, heavy-bottomed, nonstick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
  4. Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions.

Note: To assure Kosher status, prepare recipe to meet Kosher guidelines. 


Nutritional Information

Makes: 10 latkes
  • Calories71
  • Protein3 g
  • Carbohydrates12 g
    • Dietary fiber1 g
  • Fat1.5 g
    • Saturated fat0.2 g
  • Cholesterol21 mg
  • Sodium237 mg
  • Calories from Fat19%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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