Ingredients Jump to Instructions ↓

  1. 1 Onion (large)

  2. 4 Baking potatoes - peeled

  3. 1 tablespoon 15ml Lemon juice

  4. 5 Eggs

  5. 3 tablespoons 45ml Unbleached all-purpose flour

  6. 1 Baking soda

  7. 1 teaspoon 5ml Salt

  8. Freshly-ground black pepper - to taste

  9. Oil - for frying

Instructions Jump to Ingredients ↑

  1. Chop 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.

  2. Heat 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.)

  3. 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.

  4. This recipe yields 24 latkes.

  5. 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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