Low Fat Latkes For Hanukkah Recipes

BAKED POTATO LATKES

Baked Potato Latkes image

These potato latkes are baked instead of fried, making them healthier. The high oven temperature makes them just as delicious and almost as crispy.

Provided by Fiona Haynes

Time 30m

Number Of Ingredients 5

Ingredients

1 1/2 pounds Yukon Gold or russet potatoes
1 medium onion
1/4 cup all-purpose flour
2 egg whites
Freshly ground black pepper (to taste)

Steps:

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 36 mg, Sugar 3 g, Fat 0 g, ServingSize 12 to 15 latkes (serves 4 to 5), UnsaturatedFat 0 g

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