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Two-Potato Latkes

Becky Luigart-Stayner
Yield 4 servings (serving size: 2 latkes)
One of the most well-known dishes of Hanukkah is latkes--potato pancakes cooked in symbolic olive oil. You can use a food processor's shredding blade for fast preparation. Serve latkes with applesauce and reduced-fat sour cream.

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup grated fresh onion
  • 1 pound shredded peeled baking potato
  • 1/2 pound shredded peeled sweet potato
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1/3 cup finely chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • Green onion strips (optional)

Nutrition Information

  • calories 256
  • caloriesfromfat 29 %
  • fat 8.3 g
  • satfat 1.4 g
  • monofat 5.5 g
  • polyfat 1 g
  • protein 5.7 g
  • carbohydrate 40 g
  • fiber 4 g
  • cholesterol 53 mg
  • iron 1.7 mg
  • sodium 337 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 425°.

  2. Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.

  3. Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.