58
Friday, December 6, 1985
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Lower calorie latkes can help
diabetics control their disease
and weight watchers control
their weight during Chanukah
festivities, says Ada 'P. Kahn,
author of Diabetes Control and
the Kosher Diet (Wordscope
Associates).
Foods fried in oil are tradi-
tional for the holiday because
the miracle with which
Chanukah began involved oil.
Latkes (fried pancakes) are a
popular tradition - in many
homes. Chanukah foods can be
disastrous for those on con-
trolled diets because of the
calories in fat.
To prepare Chanukah treats
such as latkes for those who
have diabetes or are on weight-
control diets, Kahn advises
using less oil, frying on a no-
stick pan, or using a vegetable
pan spray.
Work safely while you prepare
your latkes. Place spoonfuls of
batter mixture in the pan care-
fully so you do not splash hot
oil. Be sure to regulate the heat
so that the oil does not get too
hot and burn.
Diabetes Control and the
Kosher Diet is available at local
bookstores and libraries.
(Readers may order a copy by
mailing a check for $11.30 to
Wordscope, Inc., P.O. Box 1594,
Skokie, Ill. 60076.)
Following are two recipes
from the book for making lower
calorie latkes that are appropri-
ate for persons on controlled di-
ets.
MINI-LATKES
4 white potatoes (2" diame-
ter), peeled
1 tbsp. flour
1 egg, beaten
1/2 tsp. salt
1 /4 tsp. black pepper
1 /4 tsp. ground nutmeg
1/2 tbsp. dried chopped
parsley
1 /4 cup vegetable oil*
Coursely grate potatoes and
pat dry on paper towels. You
will have about 2 cups of grated
potato. To the potatoes, add the
onion, flour, egg, salt, pepper,
nutmeg and parsley. Mix well.
Heat the oil in a large frying
pan. Place 3-4 large spoonfuls of
the potato mixture a few inches
apart on the pan. Fry until
browned and crisp. Then turn
and fry on the second side. Place
the finished latkes in a slightly
warm oven while frying the re-
maining latkes. Serve with
plain yogurt or sugar-free
applesauce.
*To reduce the calorie count of
each latke, use a vegetable pan
spray instead of vegetable oil for
frying. Yield: 8 latkes (Double
the recipe for more servings.)
Estimated nutrients per serv-
ing (1 latke): Carbohydrate, 15
gr.; protein, 2 gr.; fat, 5 gr.;
calories, 113; exchanges per
serving, 1 bread, 1 fat.
CAULIFLOWER LATKES
1 lb. fresh cauliflower, cut up
1 tbsp. pareve diet margarine
1 small onion, chopped
3 tbsp. unseasoned bread
crumbs
1 egg, beaten
Salt and pepper to taste, or
use chopped parsley in-
stead
V4 cup less 2 tbsp. oil, or, omit
oil and use vegetable pan
spray
Remove stems and leaves
from the cauliflower head. Wash
it and break it into flowerets.
Cook it in a large pan of boiling
water, uncovered, at a high
heat, for 10-15 minutes or until
very tender. Heat 1 tbsp. pareve
diet margarine in a small frying
pan. Add onion and saute over a
low heat about 10 minutes or
until soft and golden.
Drain cauliflower thoroughly
after it is cooked. Mash it with a
fork until only small pieces re-
main. Add bread crumbs, egg,
sauteed onion, and seasonings
and mix well.
Heat oil in a large frying pan.
Take 1 tbsp. cauliflower mixture
and press it together to make it
compact. Flatten into a patty
about 1/2" thick and slide it into
the pan with a spatula. Fry 8
latkes at a time. Fry until
brown on each side (about 3
minutes per side). Carefully
turn with a spatula. Repeat
with remaining batter.
Drain latkes on paper towels.
Keep them warm in a 300 de-
gree F. oven with the door open
to preven the latkes from be-
coming dry. Yield: 16 mini-
latkes
Estimated nutrients per serv-
ing (4 latkes): Carbohydrate, 15
gT.; protein, 9 gr.; fat, 10 gr.;
calories, 186; exchanges per
serving, 2 vegetable, 2 fat.