Latkes are a fantastic dish that you can use to bulk up meals or serve complete on their own. With the crispy, crunchy, potato-y deliciousness packed into each Latke, it’s easy to see why these are a favorited during this season and year-round. Looking for ways to change up your Latkes? Try this broccoli packed option for a lower macro option (while still crunchy and delicious).
POTATO & BROCCOLI SLAW LATKES
Yield: 14 latkes Serving Size: 1 latke
- 3 cups (364g) shredded Russet potatoes (~1 large potato)
- 1⁄2 medium yellow onion (84g), diced
- 2 cups (141g) broccoli slaw
- 1/3 cup (55g) white whole wheat flour
- 1 tsp salt
- 1⁄2 tsp pepper
- 2 eggs + 2 egg whites, whisked
- 1/3 cup (50g) olive oil, divided into thirdsDirections
- Layer a plate with paper towels (to drain the potato & onion).
- Shred potato(es) using a food processor or box grater. Dice onion.
- Place potato and onion in between layers of paper towels and press or squeeze out as muchmoisture as possible.
- Toss potatoes, onion, broccoli slaw, flour, salt, and pepper until coated.
- Add egg mixture and toss until evenly combined. Set aside for 10 minutes while oil heats up.
- Pour 1/3 of oil into a medium saucepan over medium to medium high heat.
- Oil will be ready when you wet your hand and splash a few drops of water onto it and it sizzles
7. Stir mixture (it’s okay if some liquid separates) and scoop 1⁄4 cup onto pan and repeat until pan is nicely full but latkes aren’t touching.
- You may need to flatten out the latkes with the back of the measuring cup.
- Cook ~4-6 minutes per side, or until golden brown. Flip and cook the other side until goldenbrown, another 4-6 minutes.
- While latkes are cooking, prep another plate by lining it with clean paper towels.
- Once latkes are done, transfer to the prepared plate so the paper towels can absorb excess oil.
- Repeat steps 4-8 until batter is all used.
- Serve warm with low-fat sour cream (or plain Greek yogurt) or applesauce. Enjoy!
- These are best served fresh, but you can reheat in the oven at 350 degrees for 10-15 minutes, or until crispy.Store in air-tight container in the fridge for up to 4 days or freeze for up to 2 months.
MACROS (per 1 latke)
Calories – 88 Carbohydrates – 7g Fat – 6g
Protein – 3g
Fiber – 1g
Sugar – 1g
Sodium – 187mg