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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch chives |
||
| Calories 257 | ||
| Calories from Fat 44 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 626mg | 26% | |
| Potassium 978mg | 27% | |
| Total Carbohydrate 46.3g | 15% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 3.0g | ||
| Protein 7.9g | 15% | |
Un-Fried Potato Latkes
By: Mirj
Dec 4, 2001
Not very traditional, but good for those who want to celebrate Chanukah and still keep to their diets (the words Chanukah and diet usually cancel each other out).
SERVES 4
Ingredients
- 4 russet potatoes, peeled
- 1 medium red onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bunch chives, snipped
- 1 egg
- 1 egg white, lightly beaten
- 1/4 cup flour
- 3 teaspoons canola oil
Directions
1
Preheat oven to 350 degrees.2
Brush 2 baking sheets with 1 tsp oil each.3
Loosely grate potatoes and onion in food processor and place in large mixing bowl.4
Season to taste with salt and pepper.5
Add flour and onion and mix well.6
Mix in eggs and 1 tsp oil.7
Spoon out the batter onto baking sheets and flattern slightly.8
with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes).9
Turn and bake another 5 or until brown.10
Garnish liberally with chives and serve with sour cream or non-fat yogurt.11
(Soy versions of these milk-based products will work also).
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Seasonal > Winter
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: DiScharf
On Sep 13, 2007
Hi Mirj, made these for our meal for Rosh Hashonah and they were fabulous! Instead of a red onion, we used a vidalia. Also, used some scallions and some black pepper, otherwise I followed the recipe as posted. It was delicious and we served it with dill sour cream. I loved the fact that it was made in the oven. Thanks for sharing, Diane
From: Thorsten
On Sep 17, 2005
Thanks Mirj, you have shown me the way to make potato fritters easy-peasy and so tasty. They were done in minutes and came out of the oven so delicious. They remind me of traditional fried potato fritters, but these are more healthy (no fat). I've had them with coarse rye bread and sugar beet molasses. Thank you for this this non-traditional way to make great Latkes (potato fritters). A real keeper. Will make them often from now on. My suggestion: try these Latkes, you wil love them.
From: Jessica K
On Nov 7, 2005
These were good. I was surprised by how crispy they got just from baking and not frying. I used pre-shredded frozen potatoes, cause i'm lazy and put the chives in the potatoes, not just to garnish. Very good, thanks!
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