|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 14mg||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato pancakes, called latkes, are a traditional food served at Hanukkah. They are fried in oil, which symbolizes the oil in the temple that lasted eight days instead of one. This potato side dish, however, is baked in the oven, making for a healthier version of this Jewish holiday treat.
Baking may not result in the same texture as when these potato pancakes are fried, but there are a few tips to make sure they come out crispy. An important step is squeezing out as much moisture as you can from the shredded raw potato and onion; another trick is preheating the baking sheet in the oven before adding the latkes.
This recipe calls for just four ingredients: potatoes, onion, flour, and egg whites. Although you can use either Yukon Gold or russets, the Yukon have a more buttery taste and a creamier texture, making for a flavorful pancake. Once the shredded potato and onion are drained, they're mixed with flour and egg whites, and seasoned with freshly ground pepper. Scoops of the batter are placed on the hot cookie sheet and baked until nice and crispy.
Although traditionally saved for the winter holiday, you can enjoy these guilt-free potato latkes any time of year. Make sure to serve with fat-free sour cream and some homemade applesauce on the side.
1 1/2 pounds Yukon Gold, or russet potatoes
1 medium onion
1/4 cup all-purpose flour
2 large egg whites
Freshly ground black pepper, to taste
Steps to Make It
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.