Enjoying fried latkes without a side of guilt


Side dish

Southwestern Latkes With Chipotle Yogurt

1 pound sweet potatoes

3/4 pound Yukon gold potatoes

2/3 cup finely chopped scallions (white and green parts)

2 large eggs, lightly beaten

1/4 cup all-purpose flour

Kosher salt

6 tablespoons vegetable oil, divided

1 cup nonfat plain Greek yogurt

1 to 2 teaspoons minced chipotle pepper in adobo sauce, or to taste

Pinch of sugar

Fresh cilantro, to garnish

Heat the oven to 350 degrees.

Peel and coarsely grate the sweet and Yukon gold potatoes. Squeeze out excess moisture and place in a medium bowl. Add scallions, eggs, flour and 1/2 teaspoon salt. Mix well.

Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Reduce the heat to medium and add 4 1/4-cup mounds of the potato mixture, flattening each to a 3 1/2-inch circle. Cook 2 minutes, then turn latkes over and add another tablespoon of vegetable oil. Cook, turning them several times, until golden on both sides, another 4 to 6 minutes total.

Transfer the latkes to a rimmed baking sheet in a single layer, and brown the rest of the potato mixture in the same manner.

When all the latkes have been browned, bake them on the middle shelf of the oven for 5 minutes, until they are cooked through and tender. Sprinkle lightly with salt, if desired.

While the latkes are baking, mix the yogurt, chipotle, a pinch of salt and a pinch of sugar in a small bowl. Top each finished latke with chipotle yogurt and a cilantro leaf. Makes 12 latkes.

Per latke: 140 calories, 65 calories from fat (46 percent of total), 7.5 g fat (1 g saturated, 0 trans fats), 30 mg cholesterol, 14 g carbohydrate, 2g fiber, 4 g protein, 120 mg sodium.

Associated Press

Traditional potato latkes are a widely loved Hanukkah staple. And what’s not to love about hamburger-sized hash browns topped with sour cream?

Wonderful as they are, latkes are not light, so I devised a recipe to cut the fat and calorie count. My re-design employs sweet potatoes as well as traditional white potatoes, significantly reducing the amount of oil required to cook these bad boys. I also substitute Greek yogurt for sour cream.

Sweet potatoes, especially the intensely orange ones, are a terrific source of beta carotene as well as potassium, vitamin C and fiber. And despite their sweetness, they are not high in calories. But because they’re also not very high in starch, they need a starchy partner. Hence the white potatoes, along with egg and flour as a binder.

Figuring out how to crisp up these latkes without a ton of oil was the hardest part of developing this recipe. After much trial and error, I realized I could create a satisfactory crust if I added 1 tablespoon of oil to the pan for the first side and 1 tablespoon after I flipped them.

I finish them in a 350-degree oven because the sweet potatoes, with their high sugar content, turn the latkes dark if left on the stove for more than a few minutes.

The chipotle yogurt topping provides the Southwestern flavor. Sugar and chiles do a happy dance, balancing each other off. It’s the finishing touch on latkes that would be a great little side dish any time of the year.

Sara Moulton is the host of Sara’s Weeknight Meals on public television and the author of Sara Moulton’s Everyday Family Dinners.

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