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Ingredients
- 3 lb potatoes (preferably Yukon golds)
- 1 med onion
- 1/3 c. matzo meal or possibly flour
- 1/2 tsp baking pwdr
- 1 c. egg substitute or possibly 2 Large eggs and 4 whites
- 3 Tbsp. minced parsley Salt and freshly grnd black pepper
- 2 x to 3 Tbsp. canola oil No- or possibly low-fat lowfat sour cream for serving Applesauce (see recipe) for serving
Directions
- Place a large nonstick baking sheet in oven and preheat to 450 degrees.
- Peel potatoes and onion, and coarsely grate in a food processor fitted with a shredding disk or possibly on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.
- Transfer grated vegetables to a mixing bowl and stir in the matzo meal, baking pwdr, egg substitute, parsley, and plenty of salt and pepper. The latkes should be highly seasoned.
- Pour oil on warm baking sheet, spreading it around with the back of a wooden spoon. (Note: If working with small baking sheets, hold back half the oil, so you can 'fry' latkes in 2 batches.) Spoon small mounds of potato mix onto baking sheet to create 2 1/2 inch pancakes, leaving 1 inch between each.
- Bake latkes till golden, 6 to 8 min per side, turning once with a spatula. (When you turn latkes, try to flip them onto spots on the baking sheet which still have oil.) Transfer to plates or possibly a platter and serve at once with lowfat sour cream and/or possibly applesauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1414g | |
| Calories 1188 | |
| Calories from Fat 85 | 7% |
| Total Fat 9.73g | 12% |
| Saturated Fat 2.07g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1140mg | 48% |
| Potassium 5314mg | 152% |
| Total Carbs 220.95g | 59% |
| Dietary Fiber 25.3g | 84% |
| Sugars 13.88g | 9% |
| Protein 56.13g | 90% |
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