RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Low-Fat Potato - pareve
Gary Hobish wrote: > > I now embark upon my annual quest to find a recipe for a healthier > latke... the less oil the better, but hopefully not at the expense of > too much flavor. Anybody? I've never made these so I can't vouch for them. I also don't have any source noted on my recipe cards. Despite those negatives, the recipe does succeed on one important criterion: the less oil the better. The following recipe uses only three teaspoons oil. Since we still have a lot of time before Hanukkah. Perhaps you could try these and report back to the newsgroup. Karen Selwyn * * * * * Low-Fat Potato Latkes 3 teaspoons vegetable oil, preferably canola 2 lbs russet (Idaho) potatoes (4-5), peeled 3/4 cup finely chopped red onion (about 1 medium onion) 1/4 cup all-purpose white flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large egg, lightly beaten 1 large egg white, lightly beaten Set oven racks at middle and lower positions of the oven. Preheat oven to 450 degrees. Prepare 2 baking sheets by brushing with 1 teaspoon oil on each sheet. Grate potatoes using hand grater or shredding blade of food processor. Place in a large bowl; add onions, flour, salt and pepper; toss to mix well. Add egg, egg white and remaining 1 teaspoon oil; toss to mix. Drop onto prepared cookie sheets by rounded tablespoonfuls and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Turn latkes over, switch position of baking sheets, and bake about 5 more minutes, or until golden brown. Transfer to a platter, arranging browned-side up, and serve with no-fat sour cream or applesauce, or both. May be made ahead and stored overnight in fridge. Reheat at 350 for 10 minutes. Makes about 24 latkes. Observations: Take everything I am about to say with a grain of salt since I haven't made the recipe. However, I think the length of the cooking time seems too short to cook the moisture out of the potatoes. The lower the moisture in vegetables, the greater the vegetable-taste punch. Perhaps it would help to get some of the moisture out of the latkes before putting them in to be cooked. If so, I'd suggest the following: o use the grater attachment of a food processor to simultaneously grate both the potatoes and the onion o set the shredded material in a colander over a bowl to catch the dripping liquid o when the grated potato-onion mixture stops squishing combine with the egg, egg white and remaining teaspoon of oil as above o carefully pour out the liquid collected from under the grated potatoes and onions, taking care to save the white cake which has formed at the bottom of the bowl (the potato starch) o add this white stuff to the latke mixture and mix well o complete the above recipe as written
