I medium onion
5 large egg whites
1/2 tsp. salt
1/4 tsp. ground white pepper
1/3 cup all purpose flour
About 1/4 cup vegetable oil
1 1/3 cups applesauce (optional) for
serving
Preheat oven to 450°. Grate
the sweet potatoes and onion,
using grating disk of a food
processor or large holes of a
grater. Transfer them to a large
bowl. Beat the egg whites
lightly with the salt and pep-
per and add to the potato mix-
ture. Mix well. Add the flour
and mix well.
•
Heat 2 Tbsp. of the veg-.
etable oil in a heavy nonstick
10- to 12-inch skillet. Fill a
1/4 cup measure with mixture,
pressing to compact it, and
turn it out in a mound into
the skillet. Quickly form 3
more mounds. Flatten each
with the back of a spoon to
form a cake 2 1/2 to 3 inches
in diameter, pressing to com-
pact it. Fry over medium heat
1 1/2 minutes per side.
Remove to a nonstick cookie
sheet with a slotted spatula. Stir the
potato mixture before frying each new
batch and add a little more oil to the
pan. Bake about 10 minutes or until
golden brown. Turn over and bake 5
more minutes. Serve hot, accompa-
nied by applesauce, if desired. Makes
about 4 servings.

POTATO LATKE MUFFINS
(From The Low-Fat Jewish Cookbook

by Faye Levy)
These savory latkes are baked
instead of fried to save quite a bit of
fat. If you're serving them in a meat-
less meal, you can substitute a small
dollop of nonfat sour cream and a
pinch of snipped chives for the apple-
sauce.

2 Tbsp. plus 1/2 tsp. vegetable oil
2 medium onions, chopped
1 tsp. paprika, plus a bit more for sprin-
kling
13/4 pounds baking potatoes, peeled
2 large eggs
1 tsp. salt
1/2 tsp. ground black pepper
1 1/2 cups applesauce (optional), for
serving

Preheat oven to 400°. Heat 1 Tbsp..
plus 1/2 tsp. vegetable oil in a heavy
nonstick skillet. Add the onions and
saute over medium-low heat until soft-
ened, about 10 minutes; if pan becomes
dry during sauteing, add 1/2 tsp. water.
Add 1 tsp. paprika, stir to blend, and
remove from the heat. Let cool.

Coarsely grate the potatoes using
the large grater disk of a food
processor or a hand grater. Put the
grated potatoes in a large strainer
and squeeze out excess liquid.
Transfer the potatoes to a bowl. Add
the sauteed onions, eggs, salt and
pepper.

Oil 12 non-stick muffin pans,
making sure to oil edges of bases.
Using a 1/3-cup measure, add scant
1/3 cup potato mixture to each muf-
fin pan. Smooth tops lightly. Spoon
1/4 tsp. oil over each, then shake a
little paprika on top. Bake about 45
minutes or until brown at edges and
firm.
Remove from oven and run a
small, sturdy rubber spatula around
the edges of the muffins to release
them. You can leave them in the pan
15 - 30 minutes to keep hot. Serve
hot, accompanied by applesauce if
desired. Makes 12 muffins or 4-6
servings.

CREAMY PUMPKIN SOUP
WITH GREEN VEGETABLES
(From The Low-Fat Jewish Cookbook

by Faye Levy
Here is a good appetizer to eat
before Chanukah latkes. Bright

Left: Creamy pumpkin soup is low fat
and adds creativity to a Chanukah latke
party.

Below: Traditional latkes can be convert-
ed into a muffin quite easily.