Potato Latkes continued...
Original recipe contains 121 calories, 7 grams fat, and 63 mg cholesterol per latke.
2 cups peeled and shredded Russet potatoes, firmly packed (about 1
1/4 cup grated or finely chopped onion
1 large egg
6 tablespoons egg substitute
2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 to 3 teaspoons canola oil
- Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible
- In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.
- In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
- Serve these hot with applesauce, fat free or light sour cream and chopped green onions.
Makes 10 latkes
PER LATKE (if 2 teaspoons of canola used): 71 calories, 3 g protein, 12 g carbohydrate, 1.5 g fat (.2 g saturated fat, .7 g monounsaturated fat, .4 g polyunsaturated fat), 21 mg cholesterol, 1 g fiber, 237 mg sodium. Calories from fat: 19 percent.