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Latkes Recipe
Recipe By
Recipe By :
Laura Reigel
Servings :
16
Latkes
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
EQUIPMENT
▢
candy thermometer
▢
cast iron skillet
(affiliate link)
▢
flour sack kitchen towels
INGREDIENTS
▢
5
large
Russet potatoes
peeled and grated
▢
1
large
Yellow onion
peeled and grated
▢
⅓
cup
Flour
see notes for substitutions
▢
3
large
Eggs
▢
1-2
teaspoons
Kosher salt
(affiliate link)
▢
1-2
cups
Avocado oil
for frying
For Serving
▢
Sour cream
▢
Apple sauce
INSTRUCTIONS
Peel and grate the potatoes. Place them in a bowl of cold salted water to prevent them from oxidizing.
5 large Russet potatoes
Peel and grate the onion. Add to a large bowl.
1 large Yellow onion
Add flour, salt and eggs to the onions. whisk to combine.
⅓ cup Flour,
3 large Eggs,
1-2 teaspoons Kosher salt
Strain the potatoes and then squeeze them dry using a clean kitchen towel. (remove as much water as possible.)
Add the potatoes to the egg mixture. Mix well using a fork.
Add the oil to a large skillet and heat to 360℉-375℉. Monitor the oil temperature with a candy thermometer.
1-2 cups Avocado oil
Form the potato mixture into palm-sized patties and place in the oil. Leave a good amount of room around each latke so that they can brown.
Fry for about 4 minutes and then flip them to brown the other side.
Remove and place on a plate lined with paper towels.
Serve with sour cream and apple sauce.
RECIPE TIPS
Low-carb substitutions:
Use zucchini, or cauliflower instead of potatoes. Replace the flour with almond flour or coconut flour.
Oil:
Any oil with a neutral flavor profile can be used. Such as extra light extra virgin olive oil, grape seed oil, or MCT oil.
NUTRITION
Serving:
1
latke
|
Calories:
127
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
163
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Calcium:
23
mg
|
Iron:
1.2
mg