Fat-Free Latke Recipes - Potato, Sweet Potato, & Corn Pancakes

Latkes are a fried potato-and-egg pancake traditionally eaten during the Jewish Festival of Hanukkah (but enjoyed in my house all year round)! Now, indulge in this fat-free version, made with egg substitute and baked instead of fried to suit your healthy lifestyle, but just as delicious as ever.

Use a golden, buttery potato such as Yukon Gold for extra flavor, or try sweet potato latkes for a change! For variety (or when pressed for time), try corn latkes, a rich fritter easy to whip up from ingredients you probably already have on hand.

Ingredients

• 3 lbs potatoes (or sweet potatoes)
• 1 medium onion
• 1/3 cup unbleached white flour
• 1/2 tsp baking powder
• 1 cup Egg Beaters or similar egg substitute
• 2 Tbsp chopped fresh parsley
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• nonfat, zero-calorie olive oil flavored cooking spray

Instructions

Place three non-stick baking sheet pans in the oven and preheat to 450 degrees Fahrenheit. Peel potatoes and remove dry outside layer of onion. Grate together (either on a box grater or in a food processor with a shredding disk). Squeeze handfuls of grated mixture to reduce liquid content as much as possible, then add to large mixing bowl. Stir together with flour, baking powder, egg substitute, parsley, and salt and pepper to taste, and set aside. Working with oven mitts, carefully pull warmed baking sheets from oven and spray with nonfat, zero-calorie olive oil flavored cooking spray. Spoon mixture onto baking sheets, creating small pancakes 2 to 3 inches in diameter, leaving at least 1 inch gap between. Bake 5 to 8 minutes per side, or until golden brown, before spraying tops with cooking spray and flipping with a spatula. Serve hot, with fat-free sour cream and/or unsweetened applesauce.

Ingredients

• 3 cups frozen corn kernels
• ½ tsp kosher salt
• 1 tsp sugar
• 3 egg whites
• 3 Tbsp unbleached white flour
• kosher salt (to taste)
• nonfat, zero-calorie cooking spray

Instructions

Place three non-stick baking sheet pans in the oven and preheat to 450 degrees Fahrenheit. Boil 1 quart of water in large saucepan. Add frozen corn kernals and ½ tsp kosher salt and cook 2 to 3 minutes or until tender. Drain and let cool. Add ½ cup of the corn kernals to food processor and puree, then add sugar, egg whites, and salt to taste, and pulse until mixed. Transfer to large mixing bowl and stir in flour and remaining whole corn kernals. Working with oven mitts, carefully pull warmed baking sheets from oven and spray with nonfat, zero-calorie cooking spray. Spoon mixture onto baking sheets, creating small pancakes 2 to 3 inches in diameter, leaving at least 1 inch gap between. Bake 5 to 8 minutes per side, or until golden brown, before spraying tops with cooking spray and flipping with a spatula. Serve hot, with fat-free sour cream and/or low-sugar strawberry jam.