These little brown circles are delicious and a great addition to any daily meal. With poached eggs and spinach in the morning, smoked salmon and greens at lunch or in this case with brisket for dinner, they rise to the challenge. Traditionally, potato latkes are shallow fried and tend to be a tad greasy. With this recipe the latkes are finished in the oven and require far less oil in the cooking process.
Preheat oven to 375°F. Wash potatoes. If skins are clean keep them on, otherwise peel. Using a box grater, grate potatoes and onion into a bowl. Crack in egg. Stir in flour, salt and pepper. At this point I like to fry a little off to test for seasoning. Taste and add more salt or pepper, if needed.
Heat oil in a skillet set over medium-high heat. When oil is hot, using a large spoon, carefully add latke batter. Using a fork or a heat-proof spatula, form and flatten into circles about 3 inches wide. Try to keep them the same size for cooking time and presentation.
Fry latkes until golden, about 2 minutes per side. Adjust heat accordingly. Don’t fry more than three or four at a time as they will take longer to cook and won’t crisp up nicely. Place latkes on a baking sheet and finish cooking in the oven 5 to 7 minutes. Drain on paper towels.
Per serving: 114 calories, 2 g protein, 5 g total fat, 1 g saturated fat, 18 mg cholesterol, 16 g total carbohydrate, 1 g sugars, 2 g fibre, 10 mg sodium