Monday, December 7, 2009

Nana's Latkes Lightened

This recipe was originally made by my Nana-in-law, who I dearly loved, but of course the mandatory potatoes were used then. It was the most delicious recipe for potato pancakes I had ever tasted and I've always treasured her original recipe as a family heirloom. I remember stacks of those crispy brown pancakes with the heavenly just fried aroma filling the house. It was an all day event, traditional at Hanukkah when the entire family gathered together to celebrate the festival of light. Times have changed and potato pancakes just can't be potato pancakes anymore. So, I took the basic structure of her recipe and lightened it up. I used spaghetti squash in place of the grated potatoes and used just a bit of matzo meal. The rest is pretty much the same with the exception of my new addition of a little flax meal. Something happened when I mixed the nutty tasting flax meal with the sweet spaghetti squash. Combined it definitely gave them a potato-ish taste. I had tested several different versions, and used all kinds of ingredients and was happily surprised at how nicely these came out. I also chose to bake them. I tried frying them in the mandatory oil but it only produced a soggy and very oily product. Not what I was looking for at all. I am pleased with the final outcome and I think you will be as well. Serve them as you would any potato pancake, with apple sauce or sour cream on the side. I hope you enjoy.

Nana's Latkes Lightened

2 3/4 cup spaghetti squash, roasted and removed from skin (about a 3 lb. squash)
1 tsp. olive oil
1 egg, lightly beaten
2 Tbsp. flax meal
2 Tbsp. matzo meal
1 1/2 tsp. baking powder
1 1/2 tsp. onion powder
1 Tbsp. chives (optional)
vegetable spray
salt and pepper

Preheat oven to 400'.

To roast squash begin by carefully cutting it in half lengthwise and scooping out seeds. You can reserve them and toast them later. Drizzle the olive oil on the cut sides of the squash and season with salt and pepper if desired. Place them, cut side down, on a sheet pan and pierce the outside skin with a knife several times. Roast for about 40 minutes to 1 hour or until a knife inserted comes out easily and they are tender. Set aside to cool. When cool enough to handle remove spaghetti strands by raking with a fork from end to end. Set aside.

To prepare the latkes place the strands of spaghetti squash in a large bowl and add the egg, flax meal, matzo meal, baking powder, onion powder and chives. Blend together with a fork so it stays light and fluffy.

Drop by lightly packed 1/4 cup on a sheet pan that has been lightly coated with vegetable spray. Gently flatten to a pancake shape. Lightly coat the tops of the latkes with vegetable spray. You should have a dozen latkes by this measure.

Bake for 14 to 16 minutes until golden brown on the bottom and carefully flip over with a spatula. If they are still too soft cook for another few minutes first. Bake for an additional 14 to 16 minutes. Cool on a rack or serve right away with no sugar added apple sauce or low fat sour cream if desired.

Nutrition Facts
12 Servings
Amount Per Serving
Calories 29.1
Total Fat 1.3 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 17.7 mg
Sodium 72.6 mg
Potassium 48.0 mg
Total Carbohydrate 3.8 g
Dietary Fiber 0.9
Sugars 0.9 g
Protein 1.1 g

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