Mashed Potato Latkes With Dill and Shallots
Updated Nov. 1, 2022
- Total Time
- 1 hour 15 minutes, plus 2 hours to overnight in the refrigerator
- Rating
- Comments
- Read comments
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Ingredients
- 3large baking potatoes (2 to 2½ pounds)
- 1cup minced shallots
- ½cup coconut or vegetable oil
- ¼cup freshly chopped dill
- ¼cup freshly chopped parsley
- 1large egg
- 1teaspoon salt, or to taste
- Ground black pepper to taste
- 1cup panko bread crumbs, more as needed
Nutritional analysis per serving (10 servings)
201 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 3 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees, pierce potatoes with a fork and place directly on rack. Bake for 1 hour or until a knife easily pierces potatoes. Meanwhile, sauté shallots in 1 tablespoon or so of coconut oil until tender. Add dill and parsley and set aside.
- Step 2
Peel potatoes, cut in several pieces and put in a medium bowl; use a potato masher or ricer to break them up. Mix in egg, shallots and herbs, and season with salt and pepper to taste. Refrigerate for 2 hours or up to overnight.
- Step 3
Taking about ½ cup of filling at a time, form 10 patties about ¼-inch thick and 3 inches in diameter. Pour bread crumbs into a wide bowl or plate, and coat the latkes in the crumbs on both sides.
- Step 4
Heat a nonstick frying pan and add a thin film of oil, about ⅛-inch deep. When hot, slide in pancakes and cook over medium heat for about 3 to 5 minutes on one side, pressing down to gently flatten. Flip latkes and cook for 3 to 5 more minutes, or until crisp and deeply golden. You can make them in advance, placing parchment paper between each layer of patties and reheating in a 350-degree oven for about 10 minutes or until heated through.
Private Notes
Comments
From Joan: Crisco is a the first totally vegetable shortening, developed by chemists at Proctor & Gamble who wanted a shortening to look like lard (white) but made out of a vegetable-base. It is and was used for frying and baking. When Crisco was introduced in June, 1911, Procter & Gamble advertised that the Jewish public had waited four thousand years for this product. Today, Crisco advertises another white substance, coconut oil, that is also white, solid, and now organic.
Applesauce (I make my own without peeling, adding cinnamon, fresh grated nutmeg, sugar depending on the sweetness of the apples).
Sour cream
Crisco brand is out with organic coconut oil.
It is packaged in a squat 27oz plastic "bottle".
Try adding some flour if you are worried s out your latkes falling apart. I could tell from the recipe that they need some flour to hang them together.
I would make much less than1/2 cup size latkes to ensure thin and crispy outsides which make the latke delish. Also, I tried leeks and green onions which work great plus I added about 1/4 cup more dill/parsley to the potato mix before rolling in bread crumbs and it made a huge difference.
Easy and delicious. For lighter version I, too, baked them, and are just as great! Served with the "Onion Brisket" on this site. YUM!
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