Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings (16 latkes) |
Ingredients
- Olive oil cooking spray, for spraying baking sheet
- 1 pound russet potatoes
- 1 large egg white
- 1/4 cup finely chopped scallions (about 2 scallions)
- Kosher salt and freshly ground black pepper
- 1/2 cup no-sugar-added applesauce
- 1/4 cup reduced-fat sour cream
Instructions
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
Nutrition Facts
| Calories | 133 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 8 milligrams |
| Sodium | 270 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 2 grams |
| Protein | 4 grams |
| Sugar | 5 grams |
Reviews
I’m sorry, but the point of latkes at Hanukkah is the oil. If you want these for another time of year, that’s fine. But at Hanukkah, fry’em or don’t make ’em.
Not as crispy as fried. But, this is a great alternative to the mess and extra fat of frying.
This recipe was fine, but they do not taste like latkes. They honestly only taste like baked potato. For all the trouble of whipping egg whites and grating and straining potatoes to make these into latkes, you might as well just bake yourself a potato and put some sour cream and chives on top.
Great!