Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Amazing Low-Fat Latkes




Source of Recipe


Cynthia Bowan - family fare - Hadassah Magazine


List of Ingredients




3 lb. potatoes (preferably Yukon gold)
1 med. onion
1/2 c. matzo meal or flour
1/2 tsp. baking powder
3 T. chopped parsley
1 c. egg substitute of 2 eggs and 4 whites
salt and freshly ground pepper
2-3 T. Canola oil
No- or Low-fat sour cream
Applesauce



Recipe



Place nonstick baking sheet in oven and preheat to 450F. Peel potatoes and onion, coarsely grate. Grab handfuls to wring out as much as possible. Transfer veggies to bowl and stir in matzo meal, baking powder, egg, parsley and plenty of salt and pepper. Pour oil onto baking sheet and spread with wooden spoon. If "frying" in two batches, use only half the oil here, saving the rest for second batch.

Spoon 2 1/2" mounds onto sheet with 1" in between. Bake until golden, 6-8 minutes per side, turning once. Serve with sour cream and applesauce. Serves 8-10.