Potato Latkes

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* Exported from MasterCook *

 

Potato Latkes

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 109

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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9 medium russet potatoes -- peeled and grated

1 large onion -- peeled and grated

3/4 cup whole wheat flour

1/3 cup nutritional yeast flakes

1 tablespoon baking powder

1 1/2 teaspoons salt

1/4 teaspoon white pepper

 

I could eat Iatkes every day of the week! This recipe makes delicious

latkes even without the eggs and oil. For other occasions, try them with

cranberry sauce, or even ketchup. They are great for breakfast or any meal

of the day.

 

Mix the onion and potato together well in a large bowl. Add the other

ingredients and mix well.

 

You can cook these on several large, heavy skillets (nonstick or lightly

oiled) over medium-high heat, but the easiest way is to use a non-stick,

electric pancake griddle - this accommodates quite a few latkes, and they

cook evenly.

 

Place 1/4 cup of the potato mixture for each latke onto the preheated

griddle or skillets, and flatten into thin pancakes with a spatula. Cover

them with lids or foil (I use inverted cookie sheets over the griddle)

until the bottoms are golden-brown. Then flip them over and cook,

uncovered, until the second side is golden-brown. Serve hot with

applesauce and Tofu Sour Cream (see separate recipe).

 

Serves 6 (makes about 30 pancakes)

 

Per latke: Calories: 51, Protein: 1 gm, Fat 0 gm, Carbohydrates: 11 gm.

 

Variations: You can use 1/2 potato and 1/2 carrot, yam, turnip, parsnip,

zucchini, or winter squash, or some grated broccoli stem (peeled) or radish

in place of some of the potato, along with the onion. Add some dried

dillweed, if you like. You can also add some crushed garlic and/or dried

herbs, caraway seeds, or chives, or Indian herbs and spices, such as cumin

and turmeric.

 

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