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A lighter latke with a hint of sweetness cooked in

Ken Burris/EatingWell
Potato-Pear Latkes Ken Burris/EatingWell
By Eatingwell
Saturday, Dec. 1, 2012, 9:01 p.m.
 

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

14 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 14 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

 

 
 


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