Potato Latkes
(1 vote)
(1 vote)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 43 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 medium-sized potatoes (peeled)
- 1 small onion (peeled)
- 2 eggs
- 3 Tbsps all-purpose flour
- ½ tsp Baking powder
- freshly ground Black pepper (to taste)
- 1 tsp salt
- vegetable oil
- ½ cup Sour cream
- 1 cup fresh Raspberries
Preparation steps
1.
Grate the potatoes and onion. Leave to stand for 10 minutes; pour off any liquid.
2.
Beat the eggs, add flour and baking powder. Fold into the grated vegetables and mix well. Season with salt and pepper.
3.
Heat 2 tablespoons oil in a skillet. Add about 1/4 cup of the potato mixture, press flat with the back of a spoon and cook over medium heat for about 3 minutes on each side, or until golden brown. Drain on absorbent paper towels. Continue in this way until all the potato mixture is used up.
4.
Serve hot with a dollop of sour cream and fresh raspberries.
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