Potato Latkes (Pancakes) with Applesauce and Sour Cream
(makes 24 pieces)
|5||medium Russet potatoes, 3 pounds (1.4 kg), peeled and grated|
|1||onion, 4 ounces (120 g), peeled and grated|
|1/2||cup (120 ml) liquid egg substitute|
|1/4||cup (35 g) all-purpose flour|
|freshly ground pepper|
|vegetable cooking spray|
|1/8||teaspoon (0.6 ml) salt (optional)|
|1/2||cup (123 g) natural applesauce, no sugar added|
|1/4||cup (60 g) fat-free sour cream|
- Preheat oven to 350°F(180°C). Place the grated potato in a large strainer and press the liquid out. Combine with the onion in a large bowl. Add the egg substitute, flour, and pepper. Mix until well combined.
- Lightly spray a cookie sheet with cooking spray. Pat the potatoes onto the sheet into a rectangle about 8" X 12" (20 cm X 30 cm). Spray the top with cooking spray and sprinkle with salt (if using). Bake for 45 minutes, until nicely browned and crisp. Cut into 24 2-inch (5 cm) squares.
- To serve, place latkes on a heated serving platter, topping each square with 1 teaspoon (5 ml) applesauce and 1/2 teaspoon (2.5 ml) sour cream.
|Per 1 latke serving:||61 calories (4% calories from fat), 2 g protein, trace total fat (0.1 g saturated fat), 13 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 15 mg sodium|
|Exchanges:||1 carbohydrate (1 bread/starch)|