Recipe: Latkes with green onion

Total time: 1 hour, 10 minutes

Servings: 6 to 8 (about 20 latkes)

Note: From Lisa Loeb.

6 to 8 small russet potatoes (about 3 1/2 pounds)

1 medium onion

2 teaspoons salt

2 large eggs, lightly beaten

1/3 cup flour

3/4 cup chopped green onions, green part only

1/2 teaspoon freshly ground black pepper

1 cup canola oil for frying

1. Wash, peel and grate the potatoes and onions (a box grater on the large-hole side works well). Add the salt and allow the onion-potato mixture to drain in a colander for 10 minutes. Place the mixture in a clean dish towel and wring out the excess moisture.

2. Place the potato-onion mixture in a large mixing bowl. Add the eggs, flour, green onions and pepper.

3. Heat the oil in a 12-inch skillet over medium-high heat until it is hot but not smoking. Form the latkes by packing a one-fourth-cup dry measuring cup with the mixture.

4. Place the latkes in the skillet and flatten slightly with a spatula. Cook until they’re golden brown underneath, about 3 to 5 minutes, then turn and cook the other side to golden brown. To keep the oil hot, cook only 4 to 5 at a time.

5. As the latkes finish cooking, remove them with tongs and let the excess oil drip off. Place them on a plate lined with paper towels and keep them warm in the oven. Serve with apple chutney.

Each latke: 114 calories; 2 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 21 mg. cholesterol; 242 mg. sodium.