The traditional jewish potato pancake but lower in fat.
1. Shred the potatoes in the food processor.
2. Rinse the potatoes to remove excess starch. Then pat dry with paper towel.
3. Toss potatoes in a bowl with the pepper, onion and egg.
4. Mix, mix, mix!
5. Line a pan with aluminum foil and spray oil on it.
6. Divide the potato mixture into 6 mounds on the pan. Flatten them slightly.
7. Spray them lightly with oil.
8. Bake at 350 for 45 minutes (should be crispy) and flip them over and bake for another 15 minutes
Each (app 120g) Latke contains an estimated:
Cals: 97, FatCals: 8, TotFat: 1g
SatFat: 0g, PolyFat: 1g, MonoFat: 0g
Chol: 0mg, Na: 45mg, K: 392mg
TotCarbs: 16g, Fiber: 3g, Sugars: 2g
NetCarbs: 13g, Protein: 4g
I didn't get these to come out nearly as crisp as the fried version. But the flavor was fine. I served them with applesauce garnished with a cherry.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 325.6mg||9 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 62
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