Giant Potato Pancake
With convenience potatoes and a great Sauté Pan, Hanukkah latkes can be easier and faster to make than ever before.
- 3 cups (750 mL) frozen shredded hash brown potatoes, thawed
- 1 medium carrot, peeled and coarsely grated
- 3 tbsp (45 mL) chopped fresh parsley
- 2 tbsp (30 mL) finely chopped onion
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- Dash of ground black pepper
- 4 tbsp (60 mL) vegetable oil, divided
- Sour cream or applesauce (optional)
In large bowl, combine potatoes, carrot, parsley and onion; mix well. In small bowl, combine flour, salt and black pepper. Sprinkle flour mixture over potato mixture; mix well.
Heat 2 tbsp (30 mL) of the oil in (10-in./24-cm) Sauté Pan over medium heat until hot. Add potato mixture and press down firmly with Nylon Turner. Cook 9-12 minutes or until bottom of pancake is dark golden brown and crisp. Carefully slide pancake onto 10-inch (25-cm) (or larger) dinner plate. Place second dinner plate upside down over pancake; firmly hold plates together and turn over so that browned side of pancake is on top.
Return pan to heat; add remaining oil and gently slide pancake, uncooked side down, back into pan. Press firmly with Nylon Turner; cook 9-12 minutes or until second side is dark golden brown and crisp. Slide onto serving platter. Cut into wedges; serve with sour cream or applesauce, if desired.
- 6 servings
Nutrients per serving:
Calories 180, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 3 g, Sodium 230 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 1/2 fruit, 3 fat (1 1/2 carb)
You can grate the carrot into short strips with the Veggie Strip Maker.