Marcy goldman's world famous potato pancakes latkes (recipe)
| Marcy goldman's world famous potato pancakes latkes (recipe) | |
|---|---|
| Name | Marcy goldman's world famous potato pancakes latkes |
| Ingredients | Onion • Eggs • Flour • Salt • Pepper |
| Cooktime (in hours) | 0.416666667 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.916666667 |
| Keto friendliness | Keto friendly |
| Calories | 28.4 |
| Fat | 0.5 |
| Protein | 1.2 |
| Carbohydrate | 4.7 |
| Fiber | 0.5 |
| Net carbohydrates | 4.2 |
| Sugar | 0.4 |
| Saturated fat | 0.2 |
| Cholesterol (mg) | 21.1 |
| Sodium | 66.8 |
| Yield | 40 small latkes |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Marcy goldman's world famous potato pancakes latkes (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Marcy goldman's world famous potato pancakes latkes (recipe) image(external)
Recipe instructions
- The best way to fry these are in tiny dollops, dropped from a spoon (or I use metal kitchen tongs and pick up small clumps of batter) and use a deep wok. the cooking method is so important so follow the directions exactly for perfect results.
- Place potatoes in a medium saucepan and just cover with cold water. Turn heat to high and allow to come to boil. As soon as potatoes are boiling, put a kitchen timer on for 10 minutes. When timer rings, remove potatoes from stove and cover with cold water. Drain immediately, then cover again with cold water. Let sit five minutes. Remove potatoes and pat dry.
- Using a hand shredder (best) or food processor fitted with a medium disc, shred potatoes (with skins on). The potatoes should be slightly softened, but still firm enough to produce shreds. If the peel separates from the potato, discard it. If the peel gets grated in with the potatoes, it's fine and just incorporate it into the mixture. I like the hand grater best. When I use the processor, I use two thirds shredded then pulverized potatoes and one third shredded for a mixture than is bulky but still has shreds. Worth the trouble.
- In a large bowl, blend shredded potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Place newspaper on work surface (near frying area) and cover with a few paper towels. In a large deep skillet (I like to use a wok), pour in enough vegetable oil to fill about two thirds. If using an electric fry pan, set the temperature to 350 8F or 375 8F (depending on how fast you want the pancakes to cook). Drop potato batter by teaspoons (for small ones) or soup spoonfuls in small dollops, flattening slightly with a metal spatula if desired. I use large metal tongs for dropping and turning. Brown one side, turn once, and complete cooking on other side. These cook quickly. You're looking for a puffy centre while retaining some crisp shreds of potato on edges.
-
Serve immediately or freeze. To reheat, place latkes on a large wire cake rack on a cookie sheet. Warm at 250 8F until crisp. For freezing purposes, fry them a little underdone to allow for browning in the re-heating stage.
Food tags
Potato, Onions, Vegetable, Southwest Asia (middle East), Asian, European, Kid Friendly, Kosher, Winter, Hanukkah, Savory,, Beginner Cook, Easy, Inexpensive
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:55M
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Contributors: Prab R. Tumpati, MD
