Low-Fat Latkes - Happy Hanukkah!

Low-Fat Latkes

(Adapted from Moosewood Restaurant New Classics, by the Moosewood Collective)

8 cups peeled, grated Yukon Gold or Butter potatoes (6 or 7 potatoes)
1 cup peeled, shredded or minced onion
2 eggs, lightly beaten
¼ cup matzo meal or flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon ground black pepper
2 tablespoons minced fresh chives, parsley, or scallions (optional)
1 to 2 teaspoons vegetable oil (we probably use more than this)
Sour cream and/or applesauce

Preheat oven to 425°F. Spray or coat two or more baking sheets with oil. If you don’t have a nonstick pan, be generous with the oil because these latkes do tend to stick to the pan.

Mix together the potatoes and onions, and stir in the eggs. Mix in the flour or matzo meal, salt, baking powder, pepper, and optional herbs.

Drop generous tablespoons of batter on the oiled sheet. These don’t spread much so you can put them pretty close together. Flatten each pancake with a spatula or with your fingers (my preferred method).

Gather in stray potato shreds to make a nice round pancake.

Bake 10-15 minutes, until the edges are brown.

Remove from oven, brush or spray the tops of the pancakes with oil, and turn them over in place. Bake again for 15 more minutes, until the latkes are brown and crisp.

Serve with sour cream and/or applesauce.