Hanukkah Latkes


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

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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


  • 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)


  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.
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