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 home-made applesauce.
- 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
- 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.
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