Like most traditional holiday dishes, latkes aren't usually the first thing that comes to mind when you're thinking "low-fat." Low-fat latkes? Sounds like a punishment of some kind, or something your aunt (you know, the one who can't cook to save her life) tries to sneak on to your plate: "Can I interest you in one of my low-fat latkes?" "Um, no thanks, I'm full. Mmm, they sure do look tasty, though!"
But here's a Hanukkah miracle for you: Latkes can be low-fat AND delicious, all at the same time! Seriously. We found the recipes to prove it!
This first one (from the NY Times) is my favorite, I think:
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 whites
3 tablespoons chopped parsley
Kosher salt and ground black pepper
Olive oil spray
No-fat sour cream (optional)
1. Place large nonstick baking sheet in oven, and preheat to 450 degrees. 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 matzoh meal, baking powder, egg substitute, 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.
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.
Yield: 50 to 60 small latkes; 8 to 10 servings.
Then there's this yummy-sounding recipe from Food.com:
2 lbs potatoes (shredded or grated)
1 onions (shredded or grated)
2 eggs salt, pepper
1/4 cup matzo meal or 1/4 cup flour
1/4 teaspoon baking powder
Nonstick cooking spray
Yum! What's your favorite latke recipe?
Image via Kristen Taylor/Flickr