Nutritional Info

Nutrition Facts

Serving Size 1 (20g)

Calories 181
Calories from Fat 182 (101%)
Amount Per Serving %DIV
Total Fat 20.2g 31%
Saturated Fat 1.5g 8%
Monounsaturated Fat 12.9g
Polyunsaturated Fat 5.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
The key to creating the best latkes, is patting the potato and onion mixture very dry onpaper towels before adding eggs and matzo meal.
Prep time
15 min
Cook time
8 min
Ready In
23 min


Serves Tool

Serves To:USMetric
6 Ounce(oz)  salmon olive relish
1 Dash(ds)  kosher salt, to taste
3/4 Cup(c)  canola oil
1 Teaspoon(t)  pepper, coarsely ground
1 Teaspoon(t)  kosher salt
1/3 Cup(c)  unsalted matzo meal
2   large eggs, lightly beaten
1   small sweet onion
1 1/2 Pound(lb)  baking potatoes, peeled


Grate potatoes and onion through large holes on a box grater.  Pat grated potatoes and onion dry with paper towels.  Place potatoes and onion in a large bowl.  Stir in lightly beaten eggs and next 3 ingredients.  Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium high heat.  Cook 2 to 4 minutes on each side, or until golden brown.  Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired.  Top each latke with 1 tsp. salmon and olive relish.  Garnish with green onions, if desired.  Serve immediately.

Additional notes

Note:  To keep latkes warm before topping with relish, place on a wire rack on a baking sheet.  Place in a 250 degree F oven up to 30 minutes.

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