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Potato Latkes with Pomegranate Arils

Potato Latkes with Pomegranate Arils
Total Time:
30 minutes


Nonstick aluminum foil
6 large Yukon gold potatoes
1 large yellow onion
2 large eggs (or 1/2 cup egg substitute)
1/4 cup potato starch
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons canola oil
2 teaspoons fresh mint, finely chopped
1 tablespoon honey
1 (4.4-oz) package pomegranate arils


  1. Preheat oven to 250°F. Line baking sheet with foil. Shred potatoes and onion on box grater. Mix in large bowl: potatoes, onions, eggs, potato starch, baking powder, salt, and pepper.
  2. Preheat about oil in large sauté pan on medium-high 2–3 minutes. Place 4 (1/4 cup) mounds of potato mixture in pan, then spread each into a 3-inch patty; cook patties 2–3 minutes on each side or until golden. Repeat with remaining potato mixture (adding more oil if needed). Arrange cooked latkes in single layer on baking sheet and place in oven to keep warm. Chop mint. Serve latkes with mint, drizzle of honey and sprinkled with pomegranate arils.

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Nutritional Information

CALORIES (per 1/12 recipe) 160kcal; FAT 4.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 30mg; SODIUM 150mg; CARB 29g; FIBER 1.00g; SUGARS 5g; PROTEIN 4g; CALC 2%; VIT A 0%; VIT C 0%; IRON 6%

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