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RELATED RECIPES
Chicken Leek Bake
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Potato and Shallot Latkes
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40 minutes
6 servings
Adjust servings
Makes around 20 small latkes
dairy-free
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 12.2% of RDA
• Carbs: 5.1% of RDA
• Fat (total lipid): 32.6% of RDA
• Fiber: 4.1% of RDA
• Fructose: 0.5% of RDA
• Protein: 3.3% of RDA
• Sodium: 30.7% of RDA
• Sugar: 3.4% of RDA
• Vitamin A (IU): 3.1% of RDA
• Vitamin B6: 22.4% of RDA
• Vitamin C: 5.5% of RDA
• Iron: 4.5% of RDA
• Magnesium: 5.4% of RDA
• Manganese: 2.6% of RDA
• Niacin: 3.9% of RDA
• Potassium: 8.9% of RDA
• Zinc: 3.0% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
5
whole
medium size. peeled and grated. you can also use yukon gold potatoes.
 
3
cloves
chopped. shallots have sections that are joined at the root (usually 2 or 3 per shallot). these are the cloves.
 
2
whole
 
1 1/2
tbsp
 
1
tsp
 
1
pinch
 
1/2
cups
more or less, for frying.
 
 
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PREPARATION
1.
Peel the potatoes and grate them using a box grater.
2.
Fill a bowl with ice cold water, and place the potato shreds in the water. The water helps in making the latke more crispy.
3.
Drain the the potatoes and transfer them over to a cheesecloth or tea towel, squeezing out all the water until they are as dry as possible.
4.
In a large bowl, whisk the eggs, flour, salt & pepper together. Fold in the grated potato and chopped shallots until everything is evenly mixed.
5.
Place enough oil in a cast-iron skillet to cover the bottom and heat over medium-high.
6.
When the oil is hot enough, take a tablespoon of batter per latke and spoon into the skillet. You can flatten them with the back of a spoon if necessary.
7.
Lower the heat a little and fry until the edges are golden, then flip and fry the other side, around 2 minutes per side.
8.
When golden and crispy, transfer the latkes to a plate lined with paper towel. Repeat the process until all the batter is used. Add more oil throughout the frying as needed.
9.
After they cool slightly, you can assemble and serve them with your toppings of choice.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
These can be kept warm in the oven for a bit and also reheated at 200 °c. They taste better eaten right away, but you can also refrigerate them for a day or two.
2.
Toppings: cured meats, sour cream, lingonberry preserves, smoked trout mousse, smoked trout pieces, chives, grated lemon zest for garnish - or any other garnish of choice.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 244
Protein 3.76 g
Carbohydrates 13.9 g
Iron 0.86 mg
Fiber 1.16 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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