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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.

Lia Huber
Recipe by Cooking Light December 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings (serving size: 2 latkes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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

  • 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.

Nutrition Facts

256 calories; calories from fat 29%; fat 8.3g; saturated fat 1.4g; mono fat 5.5g; poly fat 1g; protein 5.7g; carbohydrates 40g; fiber 4g; cholesterol 53mg; iron 1.7mg; sodium 337mg; calcium 38mg.
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