** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut potatoes in small pieces. Put all ingredients in blender or food
processor and blend.
2. Let sit for 15 minutes. Spoon liquid off top.
(Potatoes may be grated by hand.)
3. Drop mixture by teaspoonfuls onto hot greased skillet. Brown well on both
sides. Serve immediately or freeze.
To freeze: place between sheets of aluminum foil in single layers using a
cookie sheet as a base.
4. To serve, heat one layer of latkes at a time right
on its aluminum foil sheet in a 450 degrees F oven for 5 minutes. Keep warm
on a hot tray and serve with applesauce and sour cream for dipping.
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Dietary Notes:
This recipe is very low-sodium with 126.8mg per serving, low-fat with 0.7g per serving and low-saturated fat with 0.2g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Gluten, Potato, Sulfites, Fructose Malabsorption, Onion allergies.
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