These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
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Units: US | Metric
- 3 -4 russet potatoes (about 1 1/2 pounds)
- 1 medium onion
- 1 egg
- salt and pepper
- 1 tablespoon milk
- 2 tablespoons oil
Baked Fruit Compote
- 1Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
- 2Grate onion; add.
- 3Beat egg with salt, pepper, milk; add to potato-onion mixture.
- 4Combine lightly.
- 5Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
- 6Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
- 7Make Baked Fruit Compote:.
- 8Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
- 9Pour wine over the fruit.
- 10Combine brown sugar with spices and orange zest; sprinkle over fruit.
- 11Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
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Nutritional Facts for Potato Pancakes - Latkes (Low-Fat Baked Version)
Serving Size: 1 (2506 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 119.7
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.3 g
- Cholesterol 11.7 mg
- Sodium 9.7 mg
- Total Carbohydrate 22.7 g
- Dietary Fiber 2.6 g
- Sugars 12.6 g
- Protein 1.9 g
The following items or measurements are not included: