A big part of Jewish holidays, latkes are cooked in oil to help remind folks of the oil that gave light in the temple for eight days. This recipe allows you to enjoy tradition and taste without the extra calories.
- 2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb)
- 1/2 cup grated onion
- 1/3 cup peeled, shredded carrot
- 1/3 cup flour
- 2 tablespoons snipped fresh chives
- 1 teaspoon kosher salt
- 1 egg + 1 egg white
- 2 tablespoons vegetable oil, divided
1) Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.
2) Place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture.
3) Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time.
4) Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.
Fat: 8 g
Potassium: 425 mg
Fiber: 3 g
Protein: 6 g