Place cooked patties on paper towels to lightly drain some of the oil. The potato mixture releases moisture as it sits, so squeeze the latkes before cooking them (shown below). Serve with light sour cream and applesauce.

David Bonom
Recipe by Cooking Light December 2004


Credit: Randy Mayor

Recipe Summary test

12 servings (serving size: 1 patty)


Ingredient Checklist


Instructions Checklist
  • Combine potato and onion; squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a 1/4-inch-thick patty.

  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.

Nutrition Facts

81 calories; calories from fat 31%; fat 2.8g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.3g; protein 2.6g; carbohydrates 11.2g; fiber 1.3g; cholesterol 17.6mg; iron 0.6mg; sodium 210mg; calcium 10mg.