Lighter latkes

16 servings

Ingredients

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Directions

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"Potato latkes (pancakes) are one of the miost popular food associated with Chanukah. Traditionally they are fried in lots of oil, both to commemorate the oil that lasted eight days and because they are dekicious cooked this way. But the guilt associated with these crispy treats encouraged me to find another way to make them delicious."

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LIGHTER LATKES ~~~~~~~~~~~~~~ [From: Nina Simonds. Made with less egg yolks than usual, and baked instead of fried, these still taste great.] 1 tb Vegetable Oil 1 sm Onion; peeled; cut into chunks 1 ea Egg; whole 2 ea Egg Whites 1½ lg Baking Potatoes (750g); peeled; cut into chunks 1 ts Salt ¼ ts Pepper (optional) 3 tb Cornflake Crumbs, Matzo Meal or Breadcrumbs Brush 2 non-stick baking shields with oil. Place onion pieces in food processor fitted with steel knife and pulse on/off until finely grated. Add egg and egg whites; process with onion. Add potato chunks; pulse on/off until potatoes are finely grated. Add salt, pepper (if desired) and cornflake crumbs, matzo meal or breadcrumbs. Spoon mixture on to greased baking sheets: you will get about 16 pancakes. Flatten slightly with spoon.

Bake 10 minutes in pre-heated 450F oven. Turn over and bake 5 minutes until brown and crispy. Serve at once. Makes 16 latkes. VARIATIONS: "I serve them with yogurt cheese instead of sour cream to cut back on the fat even further. (Place strainer lined with cheesecloth, coffee filter or paper towel over bowl. Put yogurt in strainer. Cover with plastic wrap. Allow to rest 3 hours to overnight in refrigerator.

Discard liquid in bowl. Spoon thickened yogurt into container. Cover and use as required.) From: Article by Bonnie Stern in Toronto Star 23 November, 1994

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