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Amazing Low-Fat Latkes
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Note: This recipe makes cocktail-size,
"mini" latkes that measure 2 to 2 1/2
inches across — they cook better. You
can certainly make the latkes larger.
To further trim the fat, you could use
spray oil to grease the baking sheets,
omitting the 2 to 3 tablespoons of
canola oil.
EAT! ENJOY!
THE 101 BEST Jewish Recipes in America—
FREE!
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3 pounds potatoes (preferably Yukon
golds)
1 medium onion
1/3 cup matzo meal or flour
1/2 tsp. baking powder
1 cup egg substitute or 2 eggs and 4
whites
3 Tbsp. chopped parsley
Salt and freshly ground black pepper
2 to 3 Tbsp. canola oil
No- or low-fat sour cream for serving
Applesauce for serving
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1. Place a large nonstick baking sheet
in the oven and preheat to 450°F.
2. Peel the potatoes and onion and
coarsely grate, using a food processor
or a box grater. Grab handfuls of the
grated vegetables and squeeze tightly
between your fingers to wring out as
much liquid as possible.
3. Transfer the grated vegetables to a
mixing bowl and stir in the matzo
meal, baking powder, egg substitute,
parsley and plenty of salt and pepper.
The latkes should be highly seasoned.
4. Pour the oil on the hot baking
sheet, spreading it around with the
back of a wooden spoon. (Note: if
working with small baking sheets,
hold back half the oil, so you can
"fry" the latkes in batches.) Spoon
small mounds of potato mixture onto
the baking sheet to form 2 1/2-inch
pancakes, leaving 1 inch between
each
5. Bake the latkes until golden brown,
6 to 8 minutes per side, turning once
with a spatula. (When you turn the
latkes, try to flip them onto spots on
the baking sheet that still have oil.)
Transfer to plates or a platter and
serve at once with sour cream and/or
applesauce. Makes 50 to 60 2-inch
latkes, which will serve 8 to 10.
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Note: To further trim the fat, you
could use spray oil to grease the bak-
ing sheets, omitting the 2 tablespoons
of olive oil.
1 1/2 pounds sweet potatoes, peeled
1 small onion
1/3 cup egg substitute or 3 egg whites
2 Tbsp. finely chopped parsley
1/4 cup matzo meal or flour
1/2 tsp. baking powder
1/2 tsp. cinnamon (optional)
1/4 tsp. fresh grated nutmeg (optional)
Salt and freshly ground black pepper
2 Tbsp. olive oil or canola oil
1. Place a large nonstick baking sheet
in the oven and preheat to 450°F.
2. Coarsely grate the sweet potatoes
and onion into a mixing bowl, using
a food processor or box grater. Stir in
the egg substitute, parsley, matzo
meal, baking powder, cinnamon, nut-
meg, and salt and pepper to taste.
3. Pour the oil on the hot baking sheet,
spreading it around with the back of a
metal spatula. Spoon small mounds of
sweet potato mixture onto the baking
sheet to form 2-inch pancakes, leaving
an inch or so between each.
4. Bake the latkes until golden brown, 6
to 8 minutes per side, turning once
with a spatula. (When you turn the
latices, try to flip them onto spots on
the baking sheet that still have oil.) Do
not overcook, or the latkes will become
too soft or too dark. Transfer to plates
or a platter and serve at once. Makes 24
2-inch latices, which will serve 4 to 6.
Fat Grandma's Potato Knishes
Note: For the sake of authenticity, the
crust is optional.
1 Tbsp. olive oil or schmaltz
1 large onion, minced (about 2 cups)
2 cloves garlic, minced
1 Tbsp. Hungarian sweet paprika
2 1/2 pounds baking potatoes (3 or 4
potatoes), peeled and cut into 1/2-
inch dice
Salt
3 Tbsp. chopped fresh herbs, includ-
ing chives, parsley, basil and/or dill
1/4 cup egg substitute or 1 egg or 2
whites
Freshly ground black pepper
3 to 4 Tbsp. flour or breadcrumbs, or
as needed
Spray oil
FESTIVAL,
on page G20