Low-Fat Classic Potato Latkes
by Gail Hankin
Pareve/Dairy
Chanukah
Passover |
- 5
large potatoes
-
1 large onion
-
1 egg
-
2 egg whites
-
2 tbsp. matzah meal
-
1/2 tsp. black pepper
-
1/2 tsp. salt
-
Cooking spray
Note:
Check
eggs for blood before using -- Eggs
that contain
trace amount of blood are trief and are
not kosher. |
-
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.
- Let
drain for 5-10 minutes. It helps to
squeeze the liquid out with your
hands.
-
Transfer to a large mixing bowl and
add the remaining ingredients, except
cooking spray.
-
Generously spray a nonstick baking
sheet with cooking spray.
- make
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
turn over.
- Bake
for another 10-15 minutes or until
bottoms are golden.
-
Remove from the oven onto serving
tray.
-
Makes 20 latkes.
Makes 20 latkes.
Taken
from:
Festivals of
Lite Kosher Cookbook |
|
Calories -64; Saturated fat-0g.
Total fat-0g Carbohydrates-13g
Cholesterol-11g Sodium-72mg
Fiber-0gb Proten-2g
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
classic partner.
Serving suggestion:
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.
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