Ingredients (use organic when available):
- 1 tablespoon extra virgin olive oil
- 2 pounds (5 medium) peeled potatoes (my favorite is Yukon gold)
- 1 medium white onion, finely chopped (3/4 cup)
- 1/2 cup gluten-free oat or potato flour
- 1/2 teaspoon salt (omit if on a low sodium diet)
- 1/4 teaspoon freshly ground black pepper
- 2 eggs, lightly beaten
- nonstick cooking spray
- applesauce and plain non-fat Greek yogurt, for serving
Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Press the grated potatoes between towels, to extract the moisture. In a large bowl, combine the grated potatoes with the onion, flour, salt, pepper, eggs, and the olive oil.
Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden on the bottom. Turn the latkes with a spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
Transfer to a serving dish and serve with the applesauce and yogurt.
Makes 2 dozen mini-latkes.
Nutrition Facts per latke: 119 calories, 2 grams fat, 115 mg sodium, 23 grams carbohydrates, 1.7 grams dietary fiber, 3 grams protein, 19% vitamin C.
BY LAYNE LIEBERMAN, RD
(*Hanukkah, also known as the Festival of Lights, Feast of Dedication, is an eight-day Jewish holiday commemorating the rededication of the Holy Temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire of the 2nd century BCE.)