Low-Fat Latkes

prep time:: 20 min
total time:: 35 min

Makes 8-10 servings (50-60 small latkes)

A healthier alternative to the classic greasy, dripping-in-oil variety. All the taste with half the fat - how could you go wrong?

ingredients

For Potato Latkes

3 pounds Yukon gold potatoes
1 medium onion
1/3 cup matzoh meal or unbleached white flour
1/2 teaspoon baking powder
1 cup egg substitute, or 2 eggs plus 4 egg whites
3 tablespoons chopped parsley
Kosher salt and ground black pepper
Olive oil (or vegetable oil) spray
Non-fat sour cream (optional)
Applesauce (optional)

For Sweet Potato Latkes

Substitute 3 pounds of yams or sweet potatoes for the Yukon gold potatoes; and, add a pinch of cinnamon and nutmeg to the above ingredients list.

directions

1
Place a large nonstick baking sheet in the oven, and preheat to 450°F. Peel potatoes and onion, and coarsely grate. Squeeze handfuls of grated vegetables tightly to wring out as much liquid as possible.
2
Transfer vegetables to mixing bowl, and stir in matzah meal, baking powder, egg substitute (or eggs and egg whites), parsley, and plenty of salt and pepper. Latkes should be highly seasoned.
3
Spray baking sheet with oil. Spoon small mounds of potato mixture onto sheet to form pancakes 2 1/2 inches in diameter. Leave 1 inch between each latke.
4
“Bake-fry” latkes until bottoms are golden brown, for 8 to 10 minutes. Spray tops of latkes with oil. Turn them, and cook until tops are golden brown. Repeat with remaining dough. Serve at once with sour cream or applesauce, if desired.

notes

The trick is a technique called "bake frying." Cook the latkes in a little olive oil, just enough to crisp and brown them, on a nonstick baking sheet in a 450°F oven. Bake-frying works better with smaller pieces, so form 2 1/2-inch discs for the latkes.

Source: Hayley