Recipe Makeover: Potato Latkes

Potato latkes, or pancakes, are traditionally high in calories and fat. But by making a few adjustments, you can cut calories to 184 per serving and reduce the saturated fat to 1 gram. Here's how you do it.

  • Cut out the cooking oil and use olive oil spray instead. In traditional latkes, the oil used for frying contributes to almost all the fat.
  • Add ½ teaspoon of baking powder for fluffier pancakes.
  • Use egg substitutes and egg whites instead of whole eggs, which are high in cholesterol and fat.
  • Replace full-fat sour cream with nonfat or low-fat sour cream.

This recipe serves: 8

Ingredients

3 pounds Yukon gold potatoes

1 medium onion

1/3 cup flour

1/2 teaspoon baking powder

1 cup egg substitute, or 2 whole eggs plus 4 whites

Salt

Freshly ground black pepper

Olive oil spray (or 2 tablespoons olive oil)

Serve with:

Nonfat or low-fat sour cream

Applesauce

Cooking instructions

1. Preheat a non-stick electric griddle to 450° F.

2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on 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 flour, baking powder, egg substitute, and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)

4. Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.

5. Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.

Serving Size: 3 potato pancakes

Nutritional information

Number of Servings: 8

Per Serving

Calories 184

Carbohydrate 33 g

Fat 4 g

Fiber 3 g

Protein 6 g

Saturated Fat 1 g

Sodium 105 mg