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Low-Fat Potato Latkes I

Low-Fat Potato Latkes I

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  • 3 teaspoons vegetable oil, preferably canola
  • 2 pounds russet potatoes (about 4 or 5), peeled
  • 3/4 cup finely chopped red onion (about 1 medium onion)
  • 1/4 cup all-purpose white flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten

Set oven racks at middle and lower positions of the oven. Preheat oven to 450° F. Prepare 2 baking sheets by brushing with 1 teaspoon oil on each sheet.

Grate potatoes using hand grater or shredding blade of food processor. Place in a large bowl and add onions, flour, salt and pepper; toss to mix well. Add egg, egg white and remaining 1 teaspoon oil; toss to mix.

Drop onto prepared cookie sheets by the tablespoonful and press lightly to form cakes. Bake for 10 minutes, or until golden brown on the bottom. Flip latkes, switch position of baking sheets, and bake about 5 more minutes, or until golden brown.

Transfer to a platter, arranging browned-side up, and serve with no-fat sour cream or applesauce, or both. May be made ahead and stored overnight in fridge. Reheat at 350° F for 10 minutes. Makes about 24 latkes.

Tip: Use the grater attachment of a food processor to simultaneously grate both the potatoes and the onion. Set the shredded material in a colander over a bowl to catch the dripping liquid. When the grated potato-onion mixture stops squishing combine with the egg, egg white and remaining teaspoon of oil as above. Carefully pour out the liquid collected from under the grated potatoes and onions, taking care to save the white cake which has formed at the bottom of the bowl (the potato starch). Add this white stuff to the latke mixture and mix well. Complete the above recipe as written.

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Anonymous Mountain View December 9, 2015

I used cooking spray and it worked pretty well. Reply

Marsha Butte, MT December 20, 2014

Make these yesterday and they were DELISH! Reminded me of my youth. I do agree that the cookie sheets need more oil than a teaspoon and also the cooking time. I increased the second batch I made to a tablespoon of oil for the sheets and 15 minutes per side. Reply

Anonymous takoma park, md December 11, 2012

I found that the latkes needed to be baked longer per side than the recipe states. Also, I needed to at least double the amount of oil on the second batch as the first batch of latkes did not turn out crisp with the amount of canola oil listed. Reply

Ruth B Leeds, England December 11, 2012

Excellent! These latkes are delicious. None of the heavy greasy aftertaste/after-effect of conventional fried latkes. We really enjoyed them. Eat without guilt!! Two tips: Use a blender for eggs and onion. Use a bit more than one teaspoon of oil on your baking sheet and/or add oil when you turn the latkes over. Also I was a bit unsure about making the latkes too thick in case they wouldn't cook properly, so I made them quite thin. Reply

Hali Irvine, CA December 7, 2012

Also wondering if they're crispy I love latkes but dread the grease. Still, they HAVE to be crispy, don't they?

Great tip for grating potatoes and onion together. Thanks! Reply

Laura in NY via jewishlarchmont.com December 7, 2012

Sounds good to me.. This sounds great. I am happy to have Latkes without the extra calories and the oil splatter! Reply

susan Green Emeryville, CA December 5, 2012

but are they crisp? I'm eager to hear from someone who has actually eaten them. Reply

Tesra Mingus, Texas December 21, 2011

How nutritious There is no serving size or food values added with the recipe. Reply

Sis Palouse, WA November 27, 2011

LOW FAT LATKES!? I was skeptical but, after reading thru the recipe, I think we'll give these a try! :) Reply

batya litchfield, ct via chabadnw.org December 19, 2008

healthy chanukah who knew u could celebrate this healthy? Reply

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