47
MAIN COURSES & SIDES
POTATO PANCAKES
This no-fail recipe is great for the holidays, or any time of the year.
Makes twelve, 3-inch pancakes
1. Insert the small bowl with the small chopping blade.
Put parsley in the bowl and process on High to chop
evenly. Reserve.
2. Insert the shredding disc with the fine side facing up.
Shred the potato and the onion. Transfer to a clean
towel and gently wring to squeeze out all of the
excess liquid. Transfer to a large bowl. Add reserved
parsley, flour, salt and pepper; toss to mix thoroughly.
Add egg and stir.
3. Divide the potato mixture evenly to make 12 pancakes.
Form into balls and then flatten into pancakes.
4. Put 2 tablespoons of the oil into a large skillet and
heat over medium high heat. Once hot, add 6 of the
pancakes and cook until golden brown, about 3 to 4
minutes. Flip and cook on the other sides until also
golden brown and cooked thoroughly, about 5 to 6
minutes, lowering the heat if necessary to cook
through and not burn.
5. Transfer to a plate lined with a paper towel to absorb
excess grease. Add the remaining 2 tablespoons
of oil to the pan and heat to cook second batch of
pancakes.
6. Serve immediately with applesauce or sour cream
if desired.
Nutritional information per serving (1 latke):
Calories 83 (53% from fat) • carb. 8g • pro. 2g • fat 5g
sat. fat 1g • chol. 18mg • sod. 8mg • calc. 9mg • fiber 1g
2 tablespoons fresh
italian parsley leaves
1 pound russet potatoes*,
peeled and cut to fit feed tube
½ small onion, trimmed
2 tablespoons unbleached
all-purpose flour (you may
use matzo meal)
1 teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1 large egg, lightly beaten
4 tablespoons extra virgin olive
oil, divided
½ pound russet, ½ pound sweet
potato may be used
*
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