ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hanukkah Latkes

HOWARD L. PUCKETT
Yield 6 servings (serving size: 4 pancakes and 1 tablespoon sour cream)

Ingredients

  • 3 cups cubed peeled baking potato (about 1 1/4 pounds)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon pepper
  • 2 egg whites
  • 1 small onion, quartered
  • 1 tablespoon vegetable oil, divided
  • 6 tablespoons nonfat sour cream
  • Sliced green onions (optional)

Nutrition Information

  • calories 111
  • caloriesfromfat 19 %
  • fat 2.4 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 1.2 g
  • protein 4.1 g
  • carbohydrate 18 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.7 mg
  • sodium 241 mg
  • calcium 19 mg

How to Make It

  1. Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped.

  2. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Spoon about 1 heaping tablespoon batter per pancake into skillet; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. Serve pancakes with sour cream; garnish with green onions, if desired.