Pasta, Stir Fry & Side Dishes

Potato Latkes


8 large russet potatoes, peeled

2 medium onions, finely chopped

3 large eggs, beaten

1/3 cup (80 mL) all-purpose flour or matzo meal

1 tsp (5 mL) Each salt and pepper

Vegetable oil (for frying)

applesauce, sour cream or Greek yogurt (for dipping)


  1. Run potatoes through a food processor using the grating blade.
  2. Place shredded potatoes in a clean tea towel or cheesecloth.
  3. Squeeze out potato liquid, drying out potatoes as much as possible.
  4. Add potato shreds to a large bowl and mix together onions, egg, flour, salt and pepper.
  5. In a large heavy bottomed skillet, heat a ½ inch (1 cm) of oil over medium-high heat.
  6. Spoon latke mixture in the skillet, do not overcrowd the pan.
  7. Fry for 3 minutes per side or until golden brown.
  8. Place latkes on paper towels to drain excess oil.
  9. Serve immediately, with topping choices.

Makes: 35 latkes

Nutrients per Latke:

Calories: 62
Carbohydrates: 6 g
Fat: 4 g
Protein: 1 g
Sodium: 21 mg

Fibre: 0.5 g