Latkes, traditionally served at Hanukkah, are typically panfried and topped with sour cream. This herbed carrot version eliminates much of the fat, requiring only a small amount of cooking oil and featuring drained low-fat yogurt as a topping. Be sure to squeeze all the juice from the onion to prevent the patties from falling apart.
Recipe information
Yield
makes 16
Ingredients
Preparation
Step 1
Combine the carrot, celery, onion, bread crumbs, eggs, chervil, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Press a heaping tablespoon of the mixture between your hands to form a 2-inch patty, and place on a tray or baking sheet. Repeat with remaining mixture to form a total of 16 patties.
Step 2
Heat 1 tablespoon oil in a large skillet over medium-low until simmering. Working in two batches, cook patties until golden brown, 3 to 4 minutes per side; transfer to a serving platter. Add remaining tablespoon oil between batches, if necessary. To serve, top each latke with a dollop of yogurt.
Nutrition Information
Step 3
(Per 2-Latke Serving)
Step 4
Calories: 76
Step 5
Saturated Fat: .9g
Step 6
Unsaturated Fat: 1.9g
Step 7
Cholesterol: 58mg
Step 8
Carbohydrates: 7.3g
Step 9
Protein: 5g
Step 10
Sodium: 214mg
Step 11
Fiber: 3.2g
