Makes: 1 dozen latkes
- 1 1/2 pounds of Russet potatoes
- 2 large eggs
- 3 tablespoons of White Bean Puree
- 1 small onion, grated or finely chopped
- 6 tablespoons of whole-wheat flour
- 1/2 teaspoon of salt and freshly ground pepper
- 1-4 tablespoons canola/vegetable oil, for cooking
- 1 cup of apple sauce on the side
> Peel and coarsely grate potatoes into a large bowl (add cold water to the bowl if you are not cooking the latkes immediately - this will prevent the potatoes from turning brown. You can refrigerate the grated potatoes in water for up to one day, if necessary.
> When ready to cook, drain potatoes in a colander and pressing down with your hand to squeeze out as much water as possible. While the potatoes are draining, beat the eggs with the White Bean Puree in a large mixing bowl. Grate the onion into the same bowl. Stir in the grated potatoes, flour, salt, and a few grinds of pepper. Mix well.
> Below are two ways to cook the latkes. The oven-baked method is a lower fat time-saver, and the result is nearly as good as pan-frying.
Oven-Baked Method Preheat the oven to 400 degrees. Rub a baking sheet with 1 tablespoon of canola or vegetable oil. Form 1/4-cup sized scoops of the potato mixture into flat patties and place them on the prepared baking sheet. Spray the tops of the latkes generously with oil and bake for 15 minutes. Remove the pan from the oven, flip the patties, spray the other side with oil, and bake for another 15 minutes.
Pan Fry Method Heat the oil over medium-high heat in a large (10- or 12-inch) nonstick skillet. Reduce the temperature to medium if the oil starts to smoke. Working in batches of 4 to 6 latkes, scoop about ¼ cup of the potato mixture into the hot skillet and flatten gently with the back of a spatula. Reduce heat to medium and cook until one side is golden brown, about 5 minutes. Turn over and brown the other side. Repeat with the next batch of 4 latkes, adding more oil to the pan as needed. Place the cooked latkes on a plate lined with paper towels to blot away excess oil.
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