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Lighter, quicker latkes.

By tradition, latkes (golden fried potato pancakes) are eaten during Hanukkah, the Jewish festival of lights. Instead of frying individual cakes (calorie-raising and time-consuming), we bake the potato mixture on large pizza pans. Baking turns the latkes crisp, and the absence of oil makes them lighter and leaner (although less traditional) than their classic counterparts. The recipe includes make-ahead steps, so you can make several and reheat them for a large group. Serve latkes as you would pizza, in big wedges. To each serving, add applesauce and sour cream to taste.

Pizza Latkes

5 slices (5 1/2 oz. total) sourdough sandwich bread, torn up

1 tablespoon olive oil

4 cloves garlic, minced or pressed

5 large eggs

2 teaspoons dried rubbed sage

1/2 teaspoon pepper

3 large (about 1 1/2 lb. total) russet potatoes

2 large (about 1 lb. total) onions, minced


1 cup light or regular sour cream

2 to 3 cups applesauce

In a blender or food processor, whirl enough bread to make about 2 3/4 cups fine crumbs. In a 10- to 12-inch frying pan on medium-high heat, stir crumbs, oil, and garlic until crumbs become crisp, 8 to 10 minutes; set aside. If crumbs are made ahead, cool and cover airtight up to 2 days.

Grease well and flour 2 nonstick pizza pans (each with 12-in. diameter) and set them aside.

In a large bowl, beat to blend eggs, sage, and pepper. Peel and shred potatoes. Add potatoes, onions, and crumbs to egg mixture; stir well to combine. Spread 1/2 of the potato mixture evenly into each pan (be sure edges and middle are equally thick or edges will burn).

Bake in a 400|degrees~ oven until crust is crisp and browned, 45 to 55 minutes; cover pancake edges with foil if they begin to darken too much. If using 1 oven, change pan positions halfway through baking. With a spatula, loosen crust from pan. If making ahead, cool, cover, and chill up to a day.

To reheat, bake latkes on original pizza pans or on 12- by 15-inch baking sheets, uncovered, in a 425|degrees~ oven until sizzling hot, 8 to 12 minutes; cover with foil if latkes begin to darken too much.

Cut into wedges. Add salt, sour cream, and applesauce to taste. Makes 8 servings.

Per serving: 301 cal.; 10 g protein; 9.8 g fat (3.3 g sat.); 44 g carbo.; 162 mg sodium; 143 mg chol.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Special Issue: Best of the Holidays; recipe
Date:Jan 1, 1992
Previous Article:A cheery start to Christmas Day.
Next Article:Three lean but glamorous desserts.

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