Crispy Potato Latkes

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Main Course

Easy

Ingredients

1 1/2 pounds russet potatoes, (about 2), shredded		1 large egg, lightly beaten
1 medium white onion, shredded		2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces
2 medium shallots, minced (about 1/4 cup)		1/2 teaspoon white pepper
1 teaspoon salt		3 tablespoons peanut oil, or extra-virgin olive oil, divided

directions

Prep: 50 min Total: More than 60 min

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1
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.
2
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.
3
Preheat oven to 425F. Coat a baking sheet with cooking spray.
4
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.

nutritional information

Calories: 100		Fiber: 2 g
Fat: 4 g		Saturated Fat: 1 g
Carbohydrates: 15 g		Protein: 2 g
Sodium: 204 mg		Monounsaturated Fat: 2 g
Exchanges: 1 starch, 1 fat		Cholesterol: 18 g
Carbohydrate Servings: 1		Potassium: 278 mg
Nutrition Bonus: Vitamin C (20% daily value).		Added Sugars: 0 g

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Crispy Potato Latkes

Ingredients

directions

nutritional information