Ingredients for The Potato Pancake Principle By Joan Nathan
- Baking Potatoes
- 1/2 medium onion
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh Parsley
- 1/4 cup matzo meal (or more, as needed)
- Vegetable Oil
- Sour Cream
- Applesauce
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How to Make The Potato Pancake Principle By Joan Nathan
- Cut 2 medium potatoes (or 1 potato + 1 medium beet or zucchini) and 1/2 medium onion into eighths.
- Grate the potatoes, onion, and beet/zucchini using a food processor until finely shredded.
- In a large bowl, combine the grated vegetables with 2 large eggs, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
- Gradually add matzo meal, 1/4 cup at a time, until the mixture is just moist enough to hold its shape. Do not overmix.
- Using your hands, shape the potato mixture into 2-tablespoon sized pancakes.
- Heat 1/2 inch of oil (vegetable or canola) in a heavy-bottomed skillet over medium-high heat. Once hot, carefully add several pancakes to the skillet, ensuring not to overcrowd.
- Fry the pancakes for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Remove the pancakes from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
- For optimal crispiness, reheat the latkes on an ungreased cookie sheet in a 350°F (175°C) oven for 5-7 minutes just before serving.
- Serve immediately with your favorite toppings, such as sour cream or applesauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
2g
Carbs
4g
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Celebrity 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Pancakes And Waffles Breakfast Side Dishes Eggs Dairy Potatoes Vegetables Jewish Ashkenazi Oven Easy European Potluck Holiday Event Kid Friendly Kosher Low Fat Eggs Food Processor Blender Stove Top Dietary Hanukkah Low Sodium Low Saturated Fat Low Calorie Low In Something Onions Novelty To Go Equipment Small Appliance
