Crispy Potato Latkes
From EatingWell: December 2005/January 2006
It is a holiday tradition to fry latkes in hot oil, but here shredded potato-and-onion pancakes get a coating of matzo crumbs, are pan-fried in a small amount of oil and finished in a hot oven for a few minutes. The golden-crisp results have only 4 grams of fat and 100 calories per serving—truly a miracle.
- 1 1/2 pounds russet potatoes, (about 2), shredded
- 1 medium white onion, shredded
- 2 medium shallots, minced (about 1/4 cup)
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces
- 1/2 teaspoon white pepper
- 3 tablespoons peanut oil, or extra-virgin olive oil, divided
- Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze—some moisture should remain). Transfer the squeezed potato mixture to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment—potato starch—in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
- Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
- Preheat oven to 425°F. Coat a baking sheet with cooking spray.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of a spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
Per latke: 100 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 204 mg sodium; 278 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat
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- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- December 2005/January 2006