Potato-Horseradish Latke

By LRay

Better Homes and Gardens, November 2013, Page 152.

Nutrition Facts (Potato-Horseradish Latkes) Servings Per Recipe 10,
cal. (kcal) 69,
Fat, total (g) 5,
chol. (mg) 53,
sat. fat (g) 1,
carb. (g) 5,
fiber (g) 1,
pro. (g) 2,
vit. A (RE) 21,
vit. C (mg) 20,
sodium (mg) 163,
calcium (mg) 10,
iron (mg) 0,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 medium potatoes (about 1-1/3 pounds)
• 1 1/2 cups finely shredded horseradish root (about 2-1/2 ounces)
• 2 large beaten eggs
• 2 cloves garlic, finely minced
• 1/2 teaspoon salt
• 2 tablespoons cooking oil
• Dairy sour cream (optional)

Details

Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

Directions
1. Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid.

2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once. Repeat with remaining batter. Add additional oil during cooking, as needed.

3. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels and keep warm. Serve with sour cream, if desired. Makes about 10 latkes.