As you all know from reading my blog, I cannot eat anything with a high fat content. I found a latke recipe online that was low fat, and bakes the latkes, instead of frying them. I made these last night and the children and the KoD actually preferred them to the fried one that are generally dripping with oil. These were crispy and perfect with apple sauce.
This is the basic recipe – you can improvise and change things up. I found the original here. I doubled the recipe as we were 6 sitting down to dinner. Don’t make the latkes too big or they won’t get cooked through in the middle.
1 1/2 pounds Yukon Gold or Russet Potatoes (really it works with any potatoes).
1 medium onion
1/4 cup flour
2 egg whites
Freshly ground black pepper
Preheat oven to 450 degrees. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
Place a large cookie sheet in hot oven.
Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as you can.
Transfer potato and onion mixture to a large bowl. Add flour, egg whites and black pepper, and combine well with a fork.
Remove cookie sheet from oven. Coat with nonstick cooking spray
Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot cookie sheet.
Return cookie sheet to oven and cook for 7-8 minutes each side, until crisp and golden.
Makes 12-15 latkes. Serves 4-5
Per Serving: Calories 192, Calories from Fat 2, Total Fat 0.5g (sat 0g), Cholesterol 0mg, Sodium 39mg, Carbohydrate 41.1g, Fiber 3.8g, Protein 6.6g