Can You Make A Low Calorie Latke

A latke is a potato pancake…in case you were wondering. 

They are a staple dish of Hanukkah, which usually falls sometime

around Christmas (started this year at sundown, last night, in fact).

Being Brooklyn born, I’ve eaten quite a few of these, over the years.

The reader who posed the question has, too, and she 

knows how they are made and cooked. The problem isn’t 

in the making, as only a few ingredients are necessary. 

The problem is in the cooking. Latkes are usually deep 

fried, or at the very least, cooked in a substantial amount 

of oil. Then you add condiments, usually sour cream, or 

applesauce. Both are good choices in matters of taste, 

but sour cream adds substantially more calories.

Interestingly enough, I saw this problem solved years ago

by a friend of mine who’s a fine cook. He also grew up in

Brooklyn, and loved latkes, but the old version had too 

many calories for him, too.

Having a number of kitchen toys at his disposal, he set 

to work. After about a dozen versions, he settled upon a

fairly easy solution. Instead of using a deep fryer, or saute

pan, he uses a flat griddle. This substantially reduces the 

amount of oil, which is where the calories lie.

Here is how he does it.

Potato Latkes

3 pounds russet potatoes

3 Tbsp fresh lemon juice

2 medium onions, finely diced

3/4 cup all purpose flour

3-4 eggs, lightly beaten

1 1/2 Tsp salt

3/4 Tsp freshly ground pepper

3 Tbsp peanut oil

Preheat your oven to 300 degrees.

Preheat your griddle to 350 degrees.

Scrub the potatoes with a stiff brush. (I don’t peel mine…

but you can, if you want to.)

Using the shredding disk on your food processor, run the 

potatoes through. Place the potatoes in a large bowl and

add the lemon juice. Finely dice the onion and add to the

bowl. Toss to coat. 

Place the potato onion mix in a kitchen towel and wring 

out as much water as you can. You may be surprised at

how much there is.

Wipe out the bowl and add the potato mix back into the bowl.

Add the flour, eggs, salt and pepper. Mix all the ingredients 

well.

Brush the griddle with some peanut oil. Using a generous 

1/2 cup measure, drop the potato mixture on the grill. Using

a spatula, flatten out the mix on the grill. I can get 4 pancakes

on my grill. Now…be patient. Don’t move the latkes around,

or flip them. Wait until they brown…then flip. When they are nice

and crisp, place them on a sheet pan and put them in the oven.

 

Repeat the process.

 

If you’re dieting, serve with applesauce. 

 

If you’re splurging, use sour cream. Either way they’ll be 

delicious. If you have a sense of adventure, add diced

peppers, pre-cooked bacon or ham (if you’re not kosher), or

shredded cheese. Or all of the above.

 

Technically, they won’t be latkes anymore, but they will put a

smile on your face. And these additions will add a few calories…

but nothing like deep frying, or pan frying them.

http://www.drbillsformulas.com

 

Come join thousands of highly satisfied customers.

 

With my best wishes for your optimum health,

 

Dr. Bill