These potato pancakes are mouth-wateringly light, thin and crispy. Try them as a side dish with applesauce and sour cream.
1 small onion, finely grated
4 tablespoons flour
1 ½ teaspoons salt
Large pinch white pepper
5 medium baking potatoes (about 2 pounds), peeled
Canola oil, for frying (we’ve accounted for ¼ cup)
¾ cup unsweetened applesauce, for accompaniment
¾ cup low-fat sour cream, for accompaniment
- In a large mixing bowl beat eggs. Stir in onion, flour, salt and pepper; set aside.
- Coarsely grate potatoes into a colander. Drain, squeezing out excess liquid. Add potatoes to reserved egg mixture and stir to combine.
- Preheat large frying pan over medium-high heat until hot. Pour in oil to a depth of ¼ inch.
- When oil is hot, add ¼ cup of the drained potato mixture; flatten it lightly with a spatula to a thickness of 1/3 inch. Repeat with remaining mixture, adding as many pancakes as will fit in 1 layer without crowding and adding oil as needed.
- Fry until pancakes are browned and crisp around edges (about 2 minutes per side). Remove and place in a single layer on a plate covered with a paper towel and then place another paper towel on top to soak up excess oil.
- Serve hot with applesauce and low-fat sour cream.
Makes 12 latkes
Each serving of 1 pancake, 2 tablespoons low-fat sour cream and 2 tablespoons applesauce contains:
Total Fat 6.7g
Dietitian’s note: It is difficult to estimate fat content exactly, but we’ve figured generously.
Source: Original recipe by Sylvia Kay. Recipe developed and copyrighted by Kristine Napier, MPH, RD, LD. Reprinted with permission from Nutrio.com