Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
855
Calories
37g
Protein
48g
Fat
76g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Potato Latkes:
- 1 lb. shredded potatoes, fresh or thawed freezer hash browns (about 4 cups)
- 1 cup chopped scallions, greens and whites
- 2 large eggs
- 1/3 cup cornmeal
- 1 tsp. salt
- 1/4 tsp. pepper
- Oil for frying (Vegetable, Peanut, Grape Seed)
- For the Jalapeño Dill Sauce:
- 1 cup sour cream
- 1 Tb. grated jalapeño
- 1 1/2 Tb. fresh chopped dill
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes