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Festivals of Lite Kosher Cookbook : Kosher
Cookbook |
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Autographed Edition |
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Try one NOW |
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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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