Bill Hogan/Chicago Tribune
December 13, 2012
Prep: 30 minutes
Cook: 50 minutes
Makes: 12 latkes
3 pounds Russet potatoes
2 teaspoons sea salt
1 onion, finely chopped
2 tablespoons olive oil, or more as needed
1/2 teaspoon onion powder
Freshly ground pepper
4 ½ tablespoons whole wheat pastry flour
1. Heat oven to 300 degrees. Quarter 1 potato; cook until soft in a saucepan of salted boiling water, about 20 minutes. Drain; mash the potato in a large bowl.
2. Grate the remaining potatoes. Place in a colander in the sink. Sprinkle with ¾ teaspoon salt; mix salt through with your fingers and let sit until ready to use. The potatoes will turn pink but will be fine once they are cooked.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions; cook, stirring occasionally, until translucent, about 10 minutes. Transfer onions to the bowl with the mashed potatoes.
4. Meanwhile, place the grated potatoes in a clean cotton dish towel; squeeze as much liquid as possible out of the potatoes. Add to the mashed potatoes; add remaining 1 1/4 teaspoons salt, onion powder and pepper to taste. Stir well; add the flour, stirring again.
5. Heat remaining 1 tablespoon oil in the skillet. Working in batches, press potato mixture firmly into a 1/2 cup scoop; place in pan. Press down with a spatula. (Each latke will be about 4 inches across.) Repeat with more of the potato mixture, leaving several inches between latkes. Fry on each side until brown and crispy.
6. Place each batch on a large cookie sheet; keep warm in the oven until all latkes are done. Serve with applesauce and sour cream.
Per serving: 129 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 25 g carbohydrates, 2 g protein, 473 mg sodium, 3 g fiber.
Read the Good Eating story