Hybrid Latkes: Low-Fat, High-Flavor, and Interestingly Textured
I can’t stomach the smell of frying and the thick air in the kitchen when traditional latkes are made. As a variation on the usual recipe, try this out. With some seasonings and improvisations you can make these a little sweeter or a little spicier. For an additional twist, cut your latkes into unusual shapes with either a knife or cookie-cutters.
You will need:
Potato peeler/vegetable peeler
Three funny-shaped sweet potatoes
One little red potato
One white Maine potato
One small onion
½ cup Matzo Meal
Salt and Pepper
1. Peel all of the potatoes and discard the skin.
2. Take a large grater (I use one that looks like this) and grate all of the potatoes into a large bowl. Afterwards, mix all of the different colored potato gratings together.
3. Into the bowl, add three egg whites, the chopped up onion, two tablespoons of olive oil, and a ½ cup of matzo meal. Add a few healthy (or unhealthy) shakes of Kosher salt and as much ground black pepper as you would like. Stir the mixture well, cover, and refrigerate for at least one hour.
4. Heat a pancake skillet on the stovetop and scoop out the mixture into pancake-sized shapes. Cook until ready.
5. If you so desire, you can spread out a thin layer of the raw latke material over the whole skillet and cook a sheet of latke. Then, to entertain your guests, take a knife and cut the latkes into interesting shapes; I have done first initials, Jewish stars, and chanukiyot. Be creative!
6. Good luck and happy eating. Don’t even think about serving these with sour cream- I’m an applesauce guy.