Low Fat Potato Latkes

Low Fat Potato Latkes
Fiona Haynes
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 12-15 latkes (serves 4-5)
Ratings (6)

While potato latkes are traditionally served at Hanukkah, I would happily eat these low fat latkes any time of the year. To make them crispy, be sure to squeeze out as much moisture as you can, and preheat the cookie sheet before placing the latkes on it. Enjoy these low fat potato latkes with fat-free sour cream and some homemade applesauce.

What You'll Need

  • 1 1/2 pounds Yukon Gold or Russet Potatoes
  • 1 medium onion
  • 1/4 cup flour
  • 2 egg whites
  • Freshly ground black pepper to taste

How to Make It

  1. Preheat oven to 450 degrees.
  2. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
  3. Place a large cookie sheet in hot oven.
  4. Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as you can.
  5. Transfer potato and onion mixture to a large bowl. Add flour, egg whites and black pepper, and combine well with a fork.
  6. Remove cookie sheet from oven. Coat with nonstick cooking spray
  1. Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot cookie sheet.
  2. 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

Nutritional Guidelines (per serving)
Calories 202
Total Fat 3 g
Saturated Fat 1 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 317 mg
Carbohydrates 39 g
Dietary Fiber 5 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)