Full disclosure, here, Chambanamoms readers: I have never fried anything, outside of an occasional egg. I have enjoyed fried items, but as a registered dietitian, it’s just not in my regular routine. Fried items also tend to upset my stomach, so in our house, it’s usually baked or broiled – fish, chicken, potatoes, whatever – you get the idea.
I do love potato latkes and have enjoyed them in the past with my family that celebrates Chanukah, and when I was approached to lighten up this traditional recipe that is so important, I was honored – and, I’ll admit, a little nervous.
After much thought and research, I took the ingredients and found a way to bake them so that they are still flavorful and crispy, but without as much added fat.
Lightened Up Latkes
2 large potatoes
1 small yellow onion, chopped
1 large egg
¼ cup flour
Pinch of salt
Nonstick cooking spray
Toppings: unsweetened applesauce, light sour cream, chopped green onions
Preheat oven to 400 degrees.
Peel and grate potatoes. Press to remove extra liquid (I wrapped each ~1/4 cup in a paper towel and squeezed).
Add chopped onions to potatoes and combine with egg, flour, and salt.
Spray jelly roll pan liberally with non-stick cooking spray. Add ¼ cup of potato mixture to pan for each pancake, and press down gently. Spray the tops of the pancakes with more nonstick cooking spray.
Bake the potato pancakes for 15-20 minutes (or until bottom is crispy). Flip cakes with spatula and continue cooking until second side is crispy, about 10 minutes.
Serve with toppings of choice.