Re: Latkes - HelpForIBS.com Message Boards

I've definitely made latkes before without deep frying them - just pan frying them on the stove in a little bit of cooking spray - and they still come out fantastic

Here's a pretty good recipe (makes a lot):

Source: "Fat-Free Holiday Recipes" by Sandra Woodruff, RD

Yield: 24 pancakes

* 2 1/2 pounds large baking potatoes
* 1 medium Spanish onion
* 4 egg whites
* 2 tablespoons unbleached flour
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper

Scrub the potatoes, but leave them unpeeled. Coarsely grate the potatoes into a large bowl of ice water. Let sit for 5 minutes. Drain off the water and roll the grated potatoes in a clean kitchen towel to remove excess water. Coarsely grate the onions.

Place the grated potatoes and onions in a large bowl and add the remaining ingredients. Stir to mix well.

Coat a large nonstick skillet or griddle with nonstick cooking spray and place it over medium-high heat. For each pancake, spoon 1/4 cup of the batter onto the skillet and spread to form a 3 1/2-inch pancake. Cook for 6 minutes on each side over medium-low heat or until golden brown on the outside and tender on the inside. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve warm with applesauce or nonfat [SOY] sour cream.

You can also bake-fry latkes by frying them in the oven. Preheat a nonstick frying pan in a hot oven. Spray it with olive oil (or place a few spoonfuls of oil on the baking sheet and swirl it around with the back of a wooden spoon). Spoon the potato mixture onto the baking sheet in small mounds and "fry" the resulting pancakes in the oven. The hot baking sheet acts like a deep fat fryer, while the small amount of oil helps the latkes crisp and brown. Bake-frying works better with smaller pieces of food, so form the latkes in 2-1/2-inch disks that you can gobble in one or two bites.

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