To nourish your mind as well as your body

Anger and intolerance are the enemies of correct understanding.

-Mahatma Gandhi

Sunday, December 13, 2009

Healthy Potato Latkes : Hanukkah Dish

Latkes are a traditional food of Hanukkah; the use of the oil relates to the miracle of the oil, which the festival celebrates. The following recipe is from the December '05/January '06 issue of EatingWell:

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.

1.5 lbs russet potatoes (about 2), shredded
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 tsp salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6x6 in), broken into pieces
1/2 tsp white pepper
3 tbsp peanut oil, or extra-virgin olive oil, divided


  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 425°F. 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.
Makes 12.
Nutrition Per latke: 100 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 15 g carbohydrates; 2 g protein; 2 g fiber; 204 mg sodium; 278 mg potassium.

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