Low Fat Latkes For Hanukkah Recipes
BAKED POTATO LATKES
Steps:
- Gather the ingredients. Preheat the oven to 450 F.
- Peel, cut, and shred the potatoes and onion, using either a grater or a food processor.
- Place a large cookie sheet in the hot oven.
- Place the shredded potatoes and onion in a colander, and using the back of a spoon, squeeze out as much excess moisture as you can. (You can also put the mixture in a clean dish towel and squeeze.)
- Transfer the mixture to a large bowl. Add the flour, egg whites, and black pepper, and combine well with a fork.
- Remove the cookie sheet from the oven and coat with nonstick cooking spray.
- Place 2- to 2 1/2-inch flattened rounds of the potato mixture on the hot cookie sheet, spacing them apart.
- Return the cookie sheet to the oven and cook for 7 to 8 minutes on each side, until the latkes are crisp and golden.
- Serve hot with sour cream and applesauce and enjoy.
Nutrition Facts : Calories 165 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 36 mg, Sugar 3 g, Fat 0 g, ServingSize 12 to 15 latkes (serves 4 to 5), UnsaturatedFat 0 g
LOW FAT LATKES FOR HANUKKAH
This recipe is on http://www.thekosherchannel.com where you can find out lots of interesting things about Hanukkah. Getting the consistency right is important. Shred, then lightly chop, the potato and onion. A food processor works best. Brushing a bit of oil in the muffin tin cups helps them brown nicely. And be sure the oven is preheated to 425 degrees before baking. Happy Hanukkah!
Provided by thekosherchannel
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Drain potato to remove most liquid but do not squeeze. Place shredded potato and onion in the work bowl of a food processor. Add remaining ingredients.
- Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.
- Spray muffin tins with cooking spray. Then, using a pastry brush, brush each cup with vegetable oil. This helps to make crispy latkes. Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.
- Bake on a middle rack 30-45 minutes (depending on the muffin tin size) until puffed and golden brown. Remove from oven and turn latkes onto a baking pan and serve immediately.
- You may hold latkes until serving time or freeze them for later use. If I do this, I under cook them just a bit till golden, but not browned. Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.
Nutrition Facts : Calories 187.4, Fat 4.2, SaturatedFat 0.9, Cholesterol 70.5, Sodium 437.1, Carbohydrate 32.4, Fiber 3.7, Sugar 2.1, Protein 5.8
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