Mandy Patinkin (and Ma) - Potato Latkes - Part 1

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor, while frozen hash browns save prep time.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds flavor and nutrition, while cornstarch is a gluten-free option.

Peel the onion.

Wash and strain the potatoes to remove excess starch.

In a bowl, combine the strained potatoes, peeled onion, eggs, additional egg white, garlic powder, salt, white pepper, and flour or matzah.

Heat about 1/4 cup of peanut oil in a frying pan.

Use an oval cooking spoon to scoop the mixture and drop it into the hot oil to form oval-shaped pancakes.

Fry the latkes until golden brown on both sides.

Remove the latkes from the oil and drain them on paper towels.

If not serving immediately, freeze the latkes and reheat them in the oven before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens