Potato Latkes

Potato Latkes

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  • Each serving
  • 280 cal
  • 2.5g fat (0.5g sat)
  • 55mg chol
  • 380mg sodium
  • 58g carb
  • 7g fiber
  • 4g sugars
  • 9g protein


  • 5 to 6 large potatoes, scrubbed and peeled (peeling optional)
  • 1 onion, quartered
  • 1 carrot, peeled and cut in 1-inch pieces
  • 2 tablespoons lemon juice
  • 2 eggs, lightly beaten
  • 1/4 to 1/2 cup matzo meal or breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, or to taste
  • High-heat oil, such as canola
  • Applesauce or sour cream, for serving (optional)


Using the grating blade of a food processor or a hand grater, coarsely grate potatoes, onion and carrot. Move to a mixing bowl, and squeeze out as much excess liquid as you can. Pour lemon juice over potato mixture and stir to prevent browning.

Stir in eggs and matzo meal or breadcrumbs to create a batter. Add salt and pepper.

Drop by rounded tablespoons onto a lightly oiled hot griddle. Flatten with the back of spoon and cook for 3 to 5 minutes on each side until golden brown and crisp. Drain on brown paper bags. Keep in a warm oven until serving.

Serve with homemade applesauce or sour cream.

Special notes:

Latkes can be made in advance and frozen. Lay cooled latkes on a tray and freeze for several hours. Remove and store in the container of your choice.

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