Last year during Hanukkah, we were trying to teach our youngest some of the traditions of the holiday, along with stories, games, and food. We had been eating a very low-calorie and low-carb diet for a couple of months prior to that, so we were perplexed as to how we could make traditional Hanukkah fare: Potato latkes. Well, we found a recipe on Real Simple’s website for latkes that you bake, rather than frying in oil – yay! Here are the stats (per serving):
- Calcium: 5 mg.
- Calories: 50
- Carbs: 8 g.
- Cholesterol: 18 mg.
- Fat: 2 g.
- Fiber: 1 g.
- Protein: 1 mg.
- Sodium: 104 mg.
- 1 tbsp. canola oil
- 1 large pkg. shredded hash browns (or you can make your own, using 5 medium Yukon gold potatoes)
- 1 med. red onion, finely chopped
- 1/4 cup flour
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 eggs, lightly beaten
- Applesauce and sour cream, for serving
- Heat oven to 450 degrees; spray baking sheets and set aside
- Place the thawed hash browns in a large bowl with the onion, flour, salt, pepper, eggs, and tbsp. of oil. Toss to mix well
- Drop by rounded tablespoons onto baking sheets and press lightly to make patties
- Bake 10 minutes or until golden brown on the bottom; turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden
- Transfer to a platter and serve with the applesauce and/or sour cream