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INGREDIENTS:
2 cups
shredded russet potatoes, firmly packed (about 1
lb)
1/4 tsp
onion powder (if desired)
2 Tbsp
finely chopped fresh herb of your choice (such as parsley, basil, or thyme)
1 large egg, lightly beaten
6 Tbsp
egg substitute
3 Tbsp
low sodium or regular matzo meal (you can make this by processing 1 matzo cracker
into fine crumbs)
3/4 tsp
salt (only if using the low-sodium matzo meal)
1 Tbsp
canola oil
Canola cooking spray
Optional garnish: serve each with a dollop of applesauce or fat-free sour cream
DIRECTIONS:
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1. |
Place the potatoes in a cheesecloth or double thickness of paper towels and wring
to extract any excess water.
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2. |
In a medium bowl, combine potatoes with onion powder (if desired), fresh herb, egg,
egg substitute, matzo meal, and salt (if using low-sodium matzo meal). Add the oil
to a large heavy-bottomed nonstick skillet over medium-high heat. Tilt the skillet
to coat the bottom well with the oil.
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3. |
When oil is hot, add 1/2 cup of potato mixture (for large latkes) or 1/4 cup (for
small latkes). Press down gently to form a 1/4 to 1/2-inch thick patty. Repeat with
remaining potato mixture. Spray the tops of the latkes with canola cooking spray.
Brown on one side for about 3 minutes, then turn over and brown the other side about
2 to 3 minutes more.
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4. |
Remove to a plate and serve hot!
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