potato latkes, low oil & healthy!
This first recipe is maybe not as low oil as the 2nd, but it's sweet potato.. and it's titled loving the latkes...

from: http://erincooks.com/2008/03/09/loving-the-latkes/

Baked Sweet Potato Latkes (based on the recipe originally published in Women’s Health Magazine)
Makes 12 Latkes

2 pounds grated sweet potatoes
1 medium onion, grated
2 eggs, beaten
1/4 cup flour
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or use a silpat.

In a large bowl, combine all ingredients. Drop by 1/3-cupfuls onto cookie sheet. Flatten with spatula.

Bake for 25 minutes; flip and bake for an additional 15 minutes.

Serve with light sour cream and a dash of cinnamon and nutmeg.

from:   http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559216

This is based on keftes de prasa, a traditional Sephardic recipe for fritters. Leeks add an aromatic note to traditional Hanukkah latkes (potato pancakes). Fritters and latkes are typically fried with olive oil; here, we use canola oil, which has a mild flavor and high smoke point to brown the fritters. To prepare fritters ahead, place cooked fritters in a 250° oven to stay warm until you're ready to serve. Garnish with parsley sprigs, if desired.


8 servings (serving size: 2 fritters and 1 1/2 tablespoons sauce)


  • Yogurt:
  • 1 1/2  cups  plain nonfat yogurt
  • 1/2  teaspoon  minced garlic
  • 1/2  teaspoon  grated lemon rind
  • 1/4  teaspoon  ground cumin
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper

  • Fritters:
  • Cooking spray
  • 4  cups  thinly sliced leek (about 1 1/2 pounds)
  • 6  tablespoons  water, divided
  • 1  teaspoon  salt, divided
  • 3/4  teaspoon  freshly ground black pepper, divided
  • 1  (20-ounce) package refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 2  large eggs
  • 2  large egg whites
  • 8  teaspoons  canola oil, divided


To prepare yogurt, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine yogurt and next 5 ingredients (through 1/8 teaspoon pepper) in a small bowl. Cover and chill.

To prepare fritters, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek, 2 tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Sauté 10 minutes or until golden, adding remaining 1/4 cup water as necessary to prevent leeks from sticking to pan. Place leeks and potatoes in a large bowl. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, eggs, and egg whites; stir well with a whisk. Add egg mixture to potato mixture.

Heat 4 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Spoon about 3 tablespoons potato mixture for each of 8 fritters into pan. Cook 3 minutes on each side or until browned. Remove from pan. Repeat procedure with the remaining 4 teaspoons oil and potato mixture. Sprinkle fritters with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with yogurt sauce.

    Report Objectionable Content   
Select a Color