Thursday, December 2, 2010

Leah Lunch: Happy Healthy Hannuka Latkes (Potato pancakes) With Apple Sauce

HAPPY
 

We cut the recipe in half and it fed 6 people here at Cynergy. 

 

Latkes

Traditionally latkes are cooked by frying in oil. This version uses zucchini and cuts back some of the frying in order to lighten up the calories and sneak in a serving of veggies at the same time. You honestly can not taste the zucchini and don't miss the extra oil!

Yield 32, cook time 30 minutes

Ingredients

  • Vegetable cooking spray
  • 2 pounds russet potatoes, peeled and grated
  • 2 medium zucchini, grated
  • 3 garlic cloves, minced
  • 1/4 cup reduced fat Parmesan cheese
  • 1/4 cup Fiber One bread crumbs (about 1/2 cup pre-blenderized cereal)
  • 2 egg whites, lightly beaten
  • 2 teaspoons kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 3 tablespoons vegetable oil
  • Serve with apple sauce, no sugar added or homemade

 

When I cook I always leave out the salt and tell people to add their own salt. Salt tends to lose some of its power during cooking. You can use less salt and get more flavor by adding it sparingly after cooking.

I encourage those with high blood pressure to omit salt both during cooking and at the table.

 

Directions

  1. Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside
  2. Lay the potatoes and zucchini on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, 1/4 cup Parmesan cheese, bread crumbs, egg whites, salt, and pepper. Mix well until all ingredients are combined.
  3. In a 12-inch nonstick skillet, heat the vegetable oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. 
  4. Cook for 8 minutes or until the edges of the mixture begin to brown. Slide the pancake, cooked side down, onto the prepared baking sheet. Bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy.

Picture of Crispy Zucchini and Potato Pancakes Recipe
Giada's version includes a cheese sauce, see below link on how to make sauce. I substituted applesauce for the cheese sauce to make it more like a traditional Jewish meal.

Sources: This recipe was modified from Food Network (Giada's recipe)

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