Servings: 6 to 8 (about 20 latkes)
Note: From Lisa Loeb.
6 to 8 small russet potatoes (about 3 1/2 pounds)
1 medium onion
2 teaspoons salt
2 large eggs, lightly beaten
1/3 cup flour
3/4 cup chopped green onions, green part only
1/2 teaspoon freshly ground black pepper
1 cup canola oil for frying
1. Wash, peel and grate the potatoes and onions (a box grater on the large-hole side works well). Add the salt and allow the onion-potato mixture to drain in a colander for 10 minutes. Place the mixture in a clean dish towel and wring out the excess moisture.
2. Place the potato-onion mixture in a large mixing bowl. Add the eggs, flour, green onions and pepper.
3. Heat the oil in a 12-inch skillet over medium-high heat until it is hot but not smoking. Form the latkes by packing a one-fourth-cup dry measuring cup with the mixture.
4. Place the latkes in the skillet and flatten slightly with a spatula. Cook until they're golden brown underneath, about 3 to 5 minutes, then turn and cook the other side to golden brown. To keep the oil hot, cook only 4 to 5 at a time.
5. As the latkes finish cooking, remove them with tongs and let the excess oil drip off. Place them on a plate lined with paper towels and keep them warm in the oven. Serve with apple chutney.
Each latke: 114 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 21 mg. cholesterol; 242 mg. sodium.
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