| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Orange-fleshed sweet potatoes; peeled |
| 1 |
|
Onion |
| 5 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
| 1/3 |
c |
Flour |
|
|
Oil |
| 1 1/3 |
c |
Applesauce; optional |
INSTRUCTIONS
Grate sweet potatoes and onion in food processor with grating disk or
through large holes of hand grater. Transfer to large bowl. Beat egg whites
lightly with salt and pepper and add to potato mixture. Mix well. Add flour
and mix well.
Heat 2 tablespoons oil over medium heat in heavy nonstick 10- to 12-inch
skillet. Fill 1/4-cup measure with mixture, pressing to compact, and turn
out in mound in skillet. Quickly repeat for 3 more latkes. Flatten each
with back of spoon to form 2 1/2- to 3-inch cake and press to compact. Cook
1- 1/2 minutes per side.
Remove to nonstick baking sheet with slotted spatula. Continue with
remaining batter, adding a little more oil to pan and stirring batter for
each batch.
Bake at 450 degrees F until golden brown, about 10 minutes. Turn over and
bake 5 more minutes. Serve hot with applesauce if desired.
"The trick to making these latkes low in fat," writes Faye Levy in her new
"The Low-Fat Jewish Cookbook" (Clarkson Potter, $24.95), "is to fry them
only briefly and to finish cooking them in the oven. This way they don't
absorb much oil as they cook through."
Serve the latkes with applesauce for a meat meal or with nonfat sour cream
for a dairy dinner.
Recipe found in: LA TIMES 12/17/97 "Eight Days of Latkes" edited by Judy
Ziedler From: Philip & Karen Selwyn (pkselwyn@erols.com) book: "The Low-Fat
Jewish Cookbook" by Faye Levy, Clarkson Potter
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