Potato LatkesServe these hot with applesauce, fat-free or light sour cream, and chopped green onions if desired.
- 2 cups peeled and shredded Russet potatoes, firmly packed (about 1 pound)
- 1/4 cup grated or finely chopped onion
- 1 large egg
- 6 tablespoons egg substitute
- 2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
- 1 teaspoon salt
- 2 to 3 teaspoons canola oil
1. Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
2. In medium bowl, stir the potatoes, onion, egg, egg substitute, and matzo meal and salt together well.
3. In a large, heavy-bottomed, nonstick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
4. Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions.
Per latke (if 2 teaspoons of canola used): 71 calories, 3 g protein, 12 g carbohydrate, 1.5 g fat (0.2 g saturated fat, 0.7 g monounsaturated fat, 0.4 g polyunsaturated fat), 21 mg cholesterol, 1 g fiber, 237 mg sodium. Calories from fat: 19%.
©2003-2006 WebMD Inc.
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