I have to say, I was nervous the first time I ever made latkes for Dave. He grew up eating them from his grandmother – so I had a lot to live up to. Latkes are a potato pancake eaten in particular at celebrations in the Jewish faith. Today is Yom Kippur, and while many are fasting in observance of this High Holiday, I wanted to share with you my recipe.
Instead of frying these in vegetable oil, I used coconut oil (of course) for a nice crispy outside and wonderful flavor. Another reason to use coconut oil for this dish is because it’s pareve. All I have to say is, Dave didn’t leave one on the plate! So, I think I did a pretty great job for the first time.
Calories: 79, Fat: 5.2g, Total Carbohydrates: 7.2g, Sugars: 0.6g
- 1 pound Russet potatoes
- 1/2 cup finely chopped onion
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 to 3/4 cup Kelapo Coconut Oil
- Preheat oven to 250F.
- Peel potatoes and coarsely grate by hand or in food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes in water, then drain well in a colander.
- Spread grated potatoes and onion on cheese cloth or kitchen towel, roll up and twist tightly to wring out as much moisture as possible. Transfer potato mixture to a bowl and stir in egg and salt.
- Heat 1/4 cup Kelapo Coconut Oil in large skillet over medium high heat until hot but not smoking. Form latkes out of 2 tablespoons of potato mixture, flattening with a fork, cooking 4 at a time.
- Reduce heat and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until browned, about 5 minutes more. Transfer to paper towels to drain, season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven up to one hour.
- Serve with sour cream or apple sauce.
Hopefully you and your family enjoy these easy latkes as much as we did!