Kurt’s Potato Latkes

May 11, 2023May 11, 20230 5

Crispy and flavorful Kurt's Potato Latkes recipe for breakfast or snacktime

by The Chefin Breakfast/Appetizer

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

270

Sugar

Fat

13g

Kurt's Potato Latkes are a traditional Jewish dish that is often served during Hanukkah, but they can be enjoyed any time of year for breakfast or as a snack. Made with grated potatoes and onions, they are mixed with egg and flour and fried until crispy and golden brown. These latkes are delicious on their own, but are often served with sour cream or applesauce for a touch of sweetness. They are perfect for a quick and easy breakfast, or as a satisfying snack to enjoy throughout the day.

Instructions

1.	Peel and grate the potatoes and onion.
2.	Place the grated vegetables in a colander, and squeeze out the excess liquid.
3.	In a separate bowl, mix together the potatoes and onions with the egg, flour, salt, and white pepper until well combined.
4.	Heat up oil in a large skillet over medium heat.
5.	Form the potato mixture into small patties, and fry them in the hot oil for 3-4 minutes per side until crispy and golden brown.
6.	Serve hot as a delicious breakfast or snack, topped with sour cream or applesauce if desired.

PROS

Kurt’s Potato Latkes are a quick and easy breakfast or snack option that are both delicious and filling.

They are also a great way to use up leftover potatoes and onions, which makes them an economical choice.

CONS

Because they are fried in oil, these latkes can be high in calories and fat.

To make them healthier, they can be baked instead of fried, or made with less oil.

HEALTH & BENEFITS

Potatoes are a good source of carbohydrates, fiber, and vitamin C.
They also contain antioxidants and other nutrients that may help to lower inflammation and support immune function.

	5 medium potatoes
	1 medium onion
	1 egg , beaten
	2 tablespoons all-purpose flour
	1/2 teaspoon salt
	1/8 teaspoon white pepper
	oil