RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Latkes: Sweet Potato (Low-Fat) - pareve
"The trick to making these latkes low in fat," writes Faye Levy in her new "The Low-Fat Jewish Cookbook" (Clarkson Potter, $24.95), "is to fry them only briefly and to finish cooking them in the oven. This way they don't absorb much oil as they cook through." Serve the latkes with applesauce for a meat meal or with nonfat sour cream for a dairy dinner. 1 3/4 pounds orange-fleshed sweet potatoes, peeled 1 onion 5 egg whites 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1/3 cup flour Oil 1 1/3 cups applesauce, optional Grate sweet potatoes and onion in food processor with grating disk or through large holes of hand grater. Transfer to large bowl. Beat egg whites lightly with salt and pepper and add to potato mixture. Mix well. Add flour and mix well. Heat 2 tablespoons oil over medium heat in heavy nonstick 10- to 12-inch skillet. Fill 1/4-cup measure with mixture, pressing to compact, and turn out in mound in skillet. Quickly repeat for 3 more latkes. Flatten each with back of spoon to form 2 1/2- to 3-inch cake and press to compact. Cook 1 1/2 minutes per side. Remove to nonstick baking sheet with slotted spatula. Continue with remaining batter, adding a little more oil to pan and stirring batter for each batch. Bake at 450 degrees until golden brown, about 10 minutes. Turn over and bake 5 more minutes. Serve hot with applesauce if desired. Yield: 4 servings. Source: LA TIMES 12/17/97 "Eight Days of Latkes" edited by Judy Zeidler
