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
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
Freshly ground black pepper
Olive oil spray (or 2 tablespoons olive oil)
Nonfat or low-fat sour cream
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
Number of Servings: 8
Carbohydrate 33 g
Fat 4 g
Fiber 3 g
Protein 6 g
Saturated Fat 1 g
Sodium 105 mg