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 |
| 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) |
|
|
