Classic Latkes

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* Exported from MasterCook *

 

Classic Latkes

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 teaspoons vegetable oil

1 1/4 pounds Yukon Gold potatoes -- peeled and grated

1 large egg

2 tablespoons all-purpose flour

1/2 teaspoon salt

Freshly ground pepper

1 small onion -- grated

 

Preheat the oven to 450°F. Brush 2 baking sheets, preferably nonstick, each with

1 teaspoon of the oil.

 

With your hands, squeeze the liquid from the potatoes, a few handfuls at a time,

into a large bowl. Let the liquid stand 1 minute to

allow the potato starch to settle to the bottom, and then pour off and discard

the liquid that rises to the top.

 

Beat in the egg, flour, salt, and pepper, and then stir in the potatoes and

onion. Take about 3 tablespoons of the mixture in the

palm of your hand and flatten to a 3-inch pancake; place on a prepared baking

sheet; repeat with the remaining potato mixture to

make 12 latkes.

 

Bake until lightly browned on the bottom, about 12—15 minutes. Brush the tops

with the remaining 3 teaspoons oil, and then turn and

bake until cooked through, 5—7 minutes.

 

Per serving (2 latkes): 124 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol, 209 mg Sod,

20 g Carb, 1 g Fib, 3 g Prot, 11 mg Calc. POINTS per

serving: 3.

 

S(Formatted by):

" KES on 12/22/00 "

 

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Nutr. Assoc. : 0 0 0 0 0 0 0