When Mom first moved to America, she worked in Jewish bakeries and restaurants. Mom’s the tall blonde. That’s where she learned to cook. Mom didn’t make latkes often because she didn’t like to fry foods. Although our family isn’t Jewish, I grew up with traditional Jewish recipes. We either ate our latkes with sour cream, chives and smoked salmon or applesauce. When Tommy was a baby, his sitter Grandma Shirley was an old school New Jersey cook. Many of her recipes remind me of the ones on the “Feed Me Bubbie” cooking show. Nothing went to waste in Shirley’s kitchen. One time someone gave her a bunch of collard greens. Eating them Southern style was unheard of, so she diced them into her potato latkes. Other than the love, the best part of Grandma Shirley’s latkes was the deep fried crunch. These days I prefer low-fat, low sodium and healthy over the greasy crunch, so I’ve spent a bit of time experimenting with potato pancake recipes. Adding the zucchini eliminates both starch and calories. I lightly brown the latkes in a pan with only a mist of olive oil and then complete the cooking in the oven. I hope that these latkes will start a new tradition filled with good memories in your home as it has ours.

Low-Fat Zucchini and Potato Latkes

Rating: 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 10 servings

Calories per serving: 161

Fat per serving: 2.2 g Total Fat, 0.7 Sat. Fat

74.9 mg cholesterol, 54.2 mg sodium, 28.6g carbohydrate, 2.9 g fiber, 1.9g sugar, 6.3g protien, 228.7mg potassium, 2.2 g Total Fat, 0 Trans Fat, 0.7 Sat. Fat

Consider using 5 egg whites instead of whole eggs to reduce the cholesterol.
The analysis uses Salted Matzo crackers. Using No-Salt Matzo will reduce the sodium.

Ingredients

  • 2 pounds of roasted redskin potatoes, grated with peal discarded
  • 2 large zucchini, grated
  • 1 small sweet onion, grated
  • 4 eggs
  • 1/4 cup of 2% Milk
  • 5 Matzo crackers, crumbled in food processor to a fine powder
  • 1 tsp. thyme
  • Olive Oil spray
  • salt and peper to taste

Instructions

  1. Mix the grated potato, grated, zucchini and grated onion in a bowl.
  2. Beat the eggs, milk, Matzo, thyme, salt and pepper in an empty bowl.
  3. Add the egg mixture to the vegetable mixture.
  4. Blend well. Add flour by the tablespoon if it is too wet.
  5. Lightly spray a non-stick pan with olive oil. Warm the pan to a high heat.
  6. Pre-heat the oven to 350 degrees.
  7. Lightly spray olive oil on a flat baking sheet. I used 2 large pizza pans for this recipe.
  8. Drop spoons full of the mixture into the pan and flatten so that they don’t touch.
  9. Lightly brown and flip. Lightly brown each side.
  10. Remove and place on the prepared oven baking pan.
  11. After all of the mixture is formed into patties, lightly browned on each side and placed on the baking sheets, put the pans in the oven.
  12. Bake for 20 minutes until the middles are firm.
  13. Serve hot with apple sauce.
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http://chubbychickshealthclub.com/recipes/main-course-recipes/low-fat-zucchini-and-potato-latkes/

No-Fat Fried Apples

Ingredients

  • 3 large gala apples
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2 tbsp. raw sugar
  • 6 to 8 ounces of water

Instructions

  1. Slice the apples into small pieces.
  2. Leave on the peal.
  3. Bring 4 ounces of water to a boil in a Teflon coated pan.
  4. Add the Apples.
  5. Stir for 2 minutes.
  6. Add the sugar, cinnamon and vanilla and stir in.
  7. Continue to stir on high heat as the apples soften.
  8. Add water 2 ounces at a time as needed as the water cooks off.
  9. Add enough water to keep the apples from sticking to the pan.
  10. The apples should be ready in 6 minutes.
  11. I serve them a bit firm.
  12. Continue to cook if you prefer a mushier apple.
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http://chubbychickshealthclub.com/recipes/main-course-recipes/low-fat-zucchini-and-potato-latkes/

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