Magazine article Sunset

Lighter, Quicker Latkes

Magazine article Sunset

Lighter, Quicker Latkes

Article excerpt

BY TRADITION, LATKES (golden fried potato pancakes) are eaten during Hanukkah, the Jewish festival of lights.

Instead of the calorie-raising and time-consuming frying of individual cakes, we bake the potato mixture on large pizza pans. Baking turns them crisp, and the absence of oil makes them lighter and leaner than their traditional counterparts.

The receipe includes convenient make-ahead steps, so you can make several and reheat them for a large group.

Serve latkes as you would pizza, in big wedges. To each serving, add applesauce and sour cream to taste.

Pizza Latkes

5 slices (5 1/2 oz. total) sourdough sandwich bread, torn up 1 tablespoon olive oil 4 cloves garlc, minced or pressed 5 large eggs 2 teaspoons dried rubbed sage 1/2 teaspoon pepper 3 large (about 1 1/2 lb. total) russet potatotes 2 large (about 1 lb. total) onions, minced Salt 1 cup light or regular sour cream 2 to 3 cups applesauce

In a blender or food processor, whirl enough bread to make about 2 3/4 cups fine crumbs. In a 10- to 12-inch frying pan on medium-high heat, stir crumbs, oil, and garlic until crumbs become crisp, 8 to 10 minutes; set aside. …

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