Low Fat Latkes For Hanukkah Recipes

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BAKED LATKES



Baked Latkes image

These delicious latkes are crispy on the outside and tender on the inside. Baking latkes is so much easier than frying them!

Provided by Vered DeLeeuw

Categories     Side Dish

Time 50m

Number Of Ingredients 8

Avocado oil spray
1 lb. peeled Yukon Gold potatoes
1 small onion ((2.5 oz))
1 large egg
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon coconut flour*

Steps:

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking or with nonstick foil. Spray the parchment paper or foil with oil.
  • Grate the potatoes using your food processor's grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
  • Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
  • Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.
  • In another small bowl, beat the egg with salt, pepper, and garlic powder.
  • Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.
  • Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.
  • Generously spray the latkes with oil.
  • Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, and bake 10-15 more minutes, until crisp and deep golden brown on the second side.
  • Serve immediately, with a dollop of plain Greek yogurt or sour cream.

Nutrition Facts : ServingSize 3 latkes, Calories 199 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 4 g, Sugar 3 g

POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION)



Potato Pancakes - Latkes (Low-Fat Baked Version) image

These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.

Provided by BecR2400

Categories     Breakfast

Time 1h

Yield 16 pancakes

Number Of Ingredients 14

3 -4 russet potatoes (about 1 1/2 pounds)
1 medium onion
1 egg
salt and pepper
1 tablespoon milk
2 tablespoons oil
1 fresh pineapple (peeled, cored, quartered and sliced)
4 fresh oranges, in sections
1 cup pitted prunes
3/4 cup dry white wine
1/4 cup light brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
2 teaspoons grated orange zest

Steps:

  • Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
  • Grate onion; add.
  • Beat egg with salt, pepper, milk; add to potato-onion mixture.
  • Combine lightly.
  • Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
  • Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
  • Make Baked Fruit Compote:.
  • Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
  • Pour wine over the fruit.
  • Combine brown sugar with spices and orange zest; sprinkle over fruit.
  • Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.

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