Hanukkah Latkes

HOWARD L. PUCKETT

Yield: 6 servings (serving size: 4 pancakes and 1 tablespoon sour cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 19%
  • Fat: 2.4g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.1g
  • Carbohydrate: 18g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 241mg
  • Calcium: 19mg

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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Hanukkah Latkes Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy