Low-Fat Classic Potato Latkes
by Gail Hankin
1 large onion
2 egg whites
2 tbsp. matzah meal
1/2 tsp. black pepper
1/2 tsp. salt
eggs for blood before using -- Eggs
trace amount of blood are treif and are
Preheat the oven to 425 degrees.
Grate the potatoes and onion into a
colander, or use a food processor to
grate, and transfer to a colander.
drain for 5-10 minutes. It helps to
squeeze the liquid out with your
Transfer to a large mixing bowl and
add the remaining ingredients, except
Generously spray a nonstick baking
sheet with cooking spray.
20 patties and place on baking sheet.
Place the baking sheet on the bottom
rack of the oven and bake for 10-15
minutes or until bottoms are brown.
Spray latkes with cooking spray and
for another 10-15 minutes or until
bottoms are golden.
Remove from the oven onto serving
Makes 20 latkes.
Makes 20 latkes.
Lite Kosher Cookbook
Calories -64; Saturated fat-0g.
Total fat-0g Carbohydrates-13g
I had always grated my potatoes for latkes with
a hand grater, until I discovered someone making
"mincemeat" of the potatoes in a food processor,
achieving a coarsely ground texture. I was such
a purist. I had never considered the food
processor as an alternative. I till hand grate
them first even without peeling them, but
sometimes I put them in several batches into the
food processor and pulse
2-3 times to chop them more finely.
It also helps to mince the onion. Whatever your
tradition is, this way of oven frying latkes can
be added to your choices.
Applesauce is a
Serve with yogurt cheese, low-fat or nonfat sour
cream, or applesauce.
Variations: Flavor here
is open to your imagination. Here are
two examples for an Indian flavor, try adding:
1 tsp. chopped garlic
3/4 tsp. cumin
1/2 tsp. turmeric
1/4 tsp crushed red pepper
and 1/4 tsp. ground ginger
For a Russian-Polish twist:
add 1 tsp. dry dill
or to taste
and 1 tsp. dry parsley.