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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Latkes can be made using a potato grater or in the food processor. If using a potato grater first grate the potatoes and the onion into a bowl. Add the beaten egg and the remaining ingredients and mix well. | 2. To make in a food processor with steel blade add potatoes and onion to the bowl with egg. Process until coarsely chopped. Add remaining ingredients and process until the texture is as you wish. (I like it grated coarsely.). | 3. Put enough oil in a non-stick pan to a depth of 1/4 inch. Heat oil until hot but not smoking. Stir the potato batter and make pancakes about four inches in diameter turning once when the first side is deep golden brown. Drain on paper towels. Serve immediately with applesauce, sour cream and powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled quartered	-	-	-	-
onion	1		peeled	28.0	6.537999999999999	0.77	0.07
egg	1			71.5	0.36	6.28	4.755
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	pinch		-	-	-	-
peanut oil corn				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.