Potato Pancakes - {Latkes} Recipe - Cooking Index
Potato Pancakes - {Latkes} Recipe - Cooking Index
This potato mixture made into pancakes (latkes) and served with applesauce is a popular side dish served at Hanukkah. The same mixture is made by German cooks and becomes the German potato cake, katoffelkuchen, which is similar to Swiss roesti, when it is spread in a lightly greased 8-inch square nonstick pan and baked in a 425 degree oven for 40 minutes. These also resemble ratzelach (Polish potato cakes) and Irish boxty, which combines grated raw potato with mashed potatoes.
Courses: Dessert| 2 | Potatoes - unpeeled, scrubbed (large) | |
| 1 | Onion - (optional) (small) | |
| 2 | Egg whites | |
| 1 tablespoon | 15ml | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Baking powder |
| 4 teaspoons | 20ml | Canola oil |
| 1/2 cup | 118ml | Low-fat sour cream or yogurt |
Finely shred potatoes and onion, if using. Place in sieve; press to remove excess moisture.
In bowl, whisk together egg whites, flour, salt, and baking powder until smooth. Stir in potato mixture.
In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. When drop of water spatters on skillet, spoon potato mixture, about 2 tablespoons at a time onto skillet; form into 3-inch pancakes.
Cook for 4 minutes on each side or until golden brown. Transfer to ovenproof plate. Keep warm in oven while remaining batch or batches cook, adding remaining oil as required.
Serve with sour cream or yogurt.
This recipe yields 6 servings. Serving size: 2 latkes.
Exchanges Per Serving: 1 Fat, 1/2 Starch.
Nutrition Facts: Calories 90; Total Fat 4g; Saturated Fat 0g; Cholesterol 6mg; Sodium 425mg; Potassium 229mg; Carbohydrate 10g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
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