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Try one NOW- Low-Fat Classic Potato
Latkes |
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Pareve/Dairy
Chanukah
Passover
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5 large potatoes
1 large onion
1
egg
2 egg whites
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2 tbsp. matzah meal
1/2 tsp. black pepper
1/2 tsp. salt
Cooking spray
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- 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.
| Calories -64;
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Saturated fat-0g. |
| Total fat-0g |
Carbohydrates-13g |
| Cholesterol-11g
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Sodium-72mg |
| Fiber-0gb
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Proten-2g
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$18.40
Autographed by the Author
301 page Packed with great recipes
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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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