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No-Fry Latkes Source: Healthy Helpings/MealLeaniYumm Enjoy! If you prefer to fry latkes instead of baking them, don't add oil to the latke mixture as directed below. Use a non-stick skillet and fry latkes in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil. One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version! 4 tsp. canola or vegetable oil,
divided 1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.) 2. Peel potatoes or scrub them well if you don't want to peel them. Grate potatoes. (The processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine. 3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes. Bake uncovered at 450°F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Best when served immediately. Yield: 2 dozen medium latkes or 6 dozen minis. Serve with applesauce, low-fat sour cream or yoghurt topped with minced lox and chives. Latkes freeze well. Nutritional Information: 36 calories per medium latke, 1 g fat (0.1 saturated), 9 mg cholesterol, 1 g protein, 6 g carbohydrate, 92 mg sodium, 143 mg potassium, trace iron, <1 g fiber, 10 mg calcium. (www.gourmania.com) |
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