Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It's easy to make crispy latkes for Hanukkah without oodles of oil. Adding shredded pears to the traditional potato mixture gives the latkes a hint of sweetness; a touch of fresh sage provides an herbal note that goes well with most holiday meals. Serve the latkes topped with a dollop of low-fat sour cream or enjoy them plain.

Source: EatingWell Magazine, November/December 2011

Gallery

Recipe Summary

total:
55 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss potatoes, pear and matzo in a large bowl and let stand, stirring once or twice, until the matzo is softened, about 20 minutes. Stir in shallot, sage, salt and pepper. Add egg and stir to coat.

    Advertisement
  • Place a baking sheet in the oven; preheat to 200 degrees F.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook 4 latkes at a time, using 1/4 cup lightly packed potato-pear mixture for each. Press with the back of a spatula to flatten into a 3-inch cake. Cook until crispy and golden, 2 to 3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Repeat with two more batches of the remaining potato mixture and oil, reducing the heat as necessary to prevent burning.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

2 latkes
190 calories; protein 4.2g; carbohydrates 27.9g; dietary fiber 3.3g; sugars 4.4g; fat 8g; saturated fat 0.8g; cholesterol 31mg; vitamin a iu 158.5IU; vitamin c 16mg; folate 12.6mcg; calcium 25.4mg; iron 1.3mg; magnesium 18.4mg; potassium 430.7mg; sodium 401mg; thiamin 0.1mg.

1 1/2 starch, 1/2 fruit, 1 1/2 fat

Advertisement