Yukon golds are ideal for latkes because they don't absorb as much oil as other, higher-starch
varieties of potatoes. Save the russets for mashed potatoes.
Hands-on time: 15 minutes
Total time: 30 minutes
Makes 2 dozen
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2 tablespoons canola oil
2 pounds (5 medium) Yukon gold potatoes, peeled
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
2 eggs, lightly beaten
Applesauce and sour cream, for serving
|Heat oven to 450° F. Brush 2 baking sheets with a total of 1 tablespoon of the oil.
Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes.
Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining oil
and toss. Drop the mixture by rounded tablespoonfuls onto baking sheets and press lightly to form patties.
Bake until golden brown on the bottom, about 10 minutes. Turn the latkes and rotate the baking sheets.
Bake until golden, about 5 minutes. Transfer to a platter and serve with the applesauce and sour cream. |
|NUTRITION PER SERVING|
CALORIES 85(21% from fat); FAT 2g (sat 0g); SUGAR 1g; PROTEIN 3g; CHOLESTEROL 16mg; SODIUM 105mg; FIBER 2g; CARBOHYDRATE 15g
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