Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 12.2% of RDA
• Carbs: 5.1% of RDA
• Fat (total lipid): 32.6% of RDA
• Fiber: 4.1% of RDA
• Fructose: 0.5% of RDA
• Protein: 3.3% of RDA
• Sodium: 30.7% of RDA
• Sugar: 3.4% of RDA
• Vitamin A (IU): 3.1% of RDA
• Vitamin B6: 22.4% of RDA
• Vitamin C: 5.5% of RDA
• Iron: 4.5% of RDA
• Magnesium: 5.4% of RDA
• Manganese: 2.6% of RDA
• Niacin: 3.9% of RDA
• Potassium: 8.9% of RDA
• Zinc: 3.0% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Peel the potatoes and grate them using a box grater.
2.
Fill a bowl with ice cold water, and place the potato shreds in the water. The water helps in making the latke more crispy.
3.
Drain the the potatoes and transfer them over to a cheesecloth or tea towel, squeezing out all the water until they are as dry as possible.
4.
In a large bowl, whisk the eggs, flour, salt & pepper together. Fold in the grated potato and chopped shallots until everything is evenly mixed.
5.
Place enough oil in a cast-iron skillet to cover the bottom and heat over medium-high.
6.
When the oil is hot enough, take a tablespoon of batter per latke and spoon into the skillet. You can flatten them with the back of a spoon if necessary.
7.
Lower the heat a little and fry until the edges are golden, then flip and fry the other side, around 2 minutes per side.
8.
When golden and crispy, transfer the latkes to a plate lined with paper towel. Repeat the process until all the batter is used. Add more oil throughout the frying as needed.
9.
After they cool slightly, you can assemble and serve them with your toppings of choice.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
These can be kept warm in the oven for a bit and also reheated at 200 °c. They taste better eaten right away, but you can also refrigerate them for a day or two.
2.
Toppings: cured meats, sour cream, lingonberry preserves, smoked trout mousse, smoked trout pieces, chives, grated lemon zest for garnish - or any other garnish of choice.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 244
Protein 3.76 g
Carbohydrates 13.9 g
Iron 0.86 mg
Fiber 1.16 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
