Potato Latkes (Pancakes) with Applesauce and Sour Cream

By Jeanette Terry

Ingredients
  • 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

  • freshly ground pepper

  • vegetable cooking spray

  • 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

Directions
  1. Preheat oven to 350°F(180°C). Place the grated potato in a 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.

  2. 2. 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. Bake for 45 minutes, until nicely browned and crisp. Cut into 24 2-inch (5 cm) squares.

  3. 3. 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.


Nutritional Facts

Servings
1
Servings per recipe
24 pieces
- Calories 61 (4% from fat)
- Protein 2 g
- Carbohydrate 13 g
- Dietary Fiber 1 g
- Sodium 15 mg

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