A lighter latke with a hint of sweetness cooked in
It's easy to make crispy latkes without oodles of oil.
Adding shredded pears to the traditional potato mixture gives the latkes a hint of sweetness; a touch of fresh sage provides an herbal note that goes well with most holiday meals.
Serve the latkes topped with a dollop of low-fat sour cream or enjoy them plain.
EatingWell is a magazine and web-site — www.eatingwell.com — devoted to healthy eating.
Active Time: 35 minutes
Total Time: 55 minutes
1 pound Yukon Gold potatoes, shredded
1 large firm (slightly underripe) pear, shredded
2 pieces (6-inch-square) matzo, crushed
1 medium-size shallot, finely chopped
2 teaspoons finely chopped, fresh sage
1 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
3 tablespoons canola oil, divided
Toss the potatoes, pear and matzo in a large bowl and let stand, stirring once or twice, until the matzo is softened, for about 20 minutes. Stir in the shallot, sage, salt and pepper. Add the egg and stir to coat.
Place a baking sheet in the oven; heat the oven to 200 degrees. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook 4 latkes at a time, using 1⁄4 cup lightly packed potato-pear mixture for each. Press with the back of a spatula to flatten into a 3-inch cake. Cook until crispy and golden, for 2 to 3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Repeat with two more batches of the remaining potato mixture and oil, reducing the heat as necessary to prevent burning.
Make 6 servings of 2 latkes each.
Nutrition per serving: 189 calories, 8 grams fat (1 gram saturated), 31 milligrams cholesterol, 4 grams protein, 28 grams carbohydrates, 3 grams dietary fiber, 401 milligrams sodium
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- District college notebook: Uniontown grad Sanner makes history for Seton Hill
- Starkey: Kang story of the year for Pirates
- Penguins GM Rutherford ‘wouldn’t make’ Despres trade today
- Alleged Bunola shooter out of hospital
- IRS cybersecurity breach touches lives of homebuyers, others
- Ringgold goal to foster excellence
- Healthy defensive back Mitchell eager for 2nd season with Steelers
- Southmoreland commencement scheduled for Friday evening
- Lawmaker eyes Charleroi street woes
- Connellsville gifted students bring history to life
- Springdale suspect’s fate could depend on mental health assessment