Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Latkes with Celery and Herbs
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- Level: Easy
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
- Yield: about 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 187 mg
Adding celery and parsley to the traditional potato and onion mixture adds extra crunch and flavor for a new spin on latkes.
- Level: Easy
- Total: 50 min
- Prep: 40 min
- Cook: 10 min
- Yield: about 12 latkes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 56
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 2 g
- Cholesterol
- 16 mg
- Sodium
- 187 mg
Ingredients
Directions
- Grate the potatoes and onion on the large holes of a box grater into a colander; add the garlic and 1 1/2 teaspoons salt and toss. Let sit 5 minutes, then wrap in a clean kitchen towel and wring out as much liquid as possible. Transfer the potato mixture to a large bowl.
- Add the nutmeg, 1/2 teaspoon pepper and all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make thin 2-inch patties; transfer to a plate.
- Preheat the oven to 325 degrees F and line a baking sheet with paper towels. Heat about 1/4 inch of peanut oil in a large nonstick skillet over medium-high heat; working in batches, add the latkes and fry until golden brown, about 5 minutes per side. Remove to the prepared baking sheet to drain, then transfer to the oven to keep warm while you cook the next batch.
- Season with salt and top with the reserved celery and parsley. Serve with applesauce and/or sour cream. (The latkes can be fried up to 2 hours ahead; reheat on a paper towel-lined baking sheet at 325 degrees F, 10 to 15 minutes.)
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