Lacy double potato latkes
This version of the latke includes sweet potatoes and thin slices of onion (instead of grated) creating a lacy texture and colourful look.
Nutrients per latke
2 g protein
7 g fat
11 g carbohydrates
1 g fibre
0.5 mg iron
29 mg calcium
244 mg sodium
- 3 medium peeled potatoes, preferably Yukon Gold
- 1 large peeled sweet potato
- 1 small onion
- 3 eggs
- 1/4 cup (50 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 cup (50 mL) chopped fresh parsley (optional)
- 1 tsp (5 mL) each celery salt and regular table salt
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) vegetable oil
Preparation time 15mins
Cooking time 21mins
1.Using the large holes on a box grater or food processor, grate peeled potatoes. Squeeze as much liquid as you can from potatoes. Place on a paper towel-lined baking sheet. Cover with more towels and press down. Thinly slice onion. In a large bowl, whisk eggs with flour, baking powder, parsley, celery salt, salt and pepper. Add onion and potatoes. Stir to evenly mix.
2.Pour enough oil into a large deep frying pan (do not use non-stick) to come 1/2 in. (1 cm) up the side and set over medium-high. When hot, pack potato mixture into 1/4 cup (50 mL) dry measure. Carefully turn into pan and flatten slightly using a fork or spatula. Repeat, fitting 2 more latkes in pan. Do not crowd pan. Fry until golden, 3 to 4 min. per side. Remove to a paper towel-lined plate. Repeat with remaining ingredients.