Potato latkes are delicious hot or cold, depending on what they’re made with. Certainly, being on a specific food restriction at holiday time is a real drag, especially if others usually cook things that most everyone else can eat. There are many good recipes for those with dietary restrictions, if one just looks.
Here’s a Healthy Low Fat Recipe Without Gluten
You will need:
- 1 tsp. of vegetable oil
- 4 - 5 medium to medium-large russet potatoes
- ¾ cup of onions chopped very fine - red onions look nice)
- ½ cup of instant potato flakes - the 100% real potatoes kind
- 1 tsp. salt
- ¼ tsp. fresh cracked or ground pepper
- 1 large egg plus the whites of another large egg. Omit the yolk completely
- A little oil to grease the baking sheet(s)
Directions:
- Preheat the oven to 450(f) degrees.
- Set the oven racks to the lower half and middle.
- Mix the egg and the other whites together and beat, slightly, in a large bowl.
- Grate the potatoes. A food processor makes short work of this task and makes it easy to squeeze the water out. Same with the onions below.
- Chop onions very fine.
- Put onions and potatoes into a wire mesh strainer and put the strainer over a bowl. Press the potatoes and onions until all the water gets squeezed out, being saved in the bowl below the strainer. Set the bowl aside for a moment.
- Put the potatoes and onions in the bowl with the eggs and separate any clumps.
- After the bowl has sat for a few minutes it will develop a white residue on the bottom of the bowl. Carefully pour the water off the top, retaining the white residue. This is natural potato starch and should be added to the latke mixture.
- Meanwhile, add the salt, pepper, oil and potato flakes and toss well until it’s all mixed thoroughly with evenly distributed ingredients. Don’t forget the starch in the bowl, mix it in now if not already.
- Using a tablespoon, drop heaping spoonfuls onto a greased baking sheet, trying not to let them touch each other. Press them just a little to form the latke.
- Put one or two pans in the oven at a time and bake for 10 - 12 minutes, until they look good and golden browned.
- Remove them from the oven and flip them over carefully and replace them, baking for another 5 - 7 minutes. They should look nice on both sides.
Arrange them on a platter or dish to serve hot and make available applesauce, fruit and/or low-fat sour cream.
Don’t wait until the next holiday to have these. Luckily, potatoes and onions are available all year round in most places, and the russet potatoes are one of the cheaper kind.
Source: The Berenberger's Family Recipe Box
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