Better Homes & Gardens, November 2013, page 152. Makes 6 servings. Calories 131 Fat 6 g Carb 16 g Sodium 223 mg Fiber 1 g Protein 4 gmore
Adapted from menumakercatering.blogspot.com
Eggs, Lightly beaten
Cloves Garlic, minced
Pounds Russet Potatoes, Peeled
Tablespoons Vegetable Oil
Directions 1. In a mixing bowl combine eggs, garlic, and salt. Using a box grater, finely shred potatoes. Add to egg mixture. Stir to combine. 2. Scoop out potato mixture 1/3 cup at a time. Using your hands, squeeze mixture over a separate bowl to remove excess liquid. Shape into 2 1/2-inch patties. 3. In a 12-inch skillet heat oil over medium high heat. Using a spatula, slide patties into pan. Cook about 4 minutes or until golden brown, turning once. Repeat with remaining mixture Transfer to paper towels, drain. Keep warm. 4. Serve latkes with crème fraîche and fresh snipped dill or with applesauce, if desired.