Skinny Mini Potato Pancakes Appetizer (Latkes)

Fried potato pancakes are hands down the holiday favorite. They’re called latkes. I know you’ll love these skinny, baked ones. Best of all, baking them will save about 5 grams of fat per serving. In addition, you’ll save time by not standing over the stove. Each serving, 4 mini pancakes, has 64 calories and 1 gram of fat. These are so good you’ll want to make them several times a year.  These bite-size morsels are fun to serve as hors d’oeuvres. Just place them on a serving plate with a small dish of reduced-fat or fat-free sour cream and applesauce.  Let everybody dress their own pancake.
Skinny Mini Potato Pancakes Appetizer (Latkes)

Helpful Tips About this Recipe

Makes 40 mini potato pancakes (serving size 4 mini pancakes)

Healthy Benefits
Potatoes are a superb source of potassium, niacin, and a good source of fiber and vitamin C.


Weight Watchers POINTS PLUS 2
 
SKINNY FACTS: for 4 mini potato pancakes
64 cal, 1g fat, 3g protein, 11g carbs, 1g fiber, 309mg sodium, 1g sugar
 

 

Skinny Mini Potato Pancakes Appetizer (Latkes)

Skinny Mini Potato Pancakes Appetizer (Latkes)

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Prep Time 20 minutes
Bake Time: 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish, Snack
Cuisine Jewish
Servings 10
Calories 64 kcal

Ingredients
  

  • 2 eggs
  • 3 tablespoons flour
  • teaspoons salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground pepper
  • 1 small onion, quartered
  • 1 pound potatoes (2-3 medium) peeled & cut into large chunks
  • Fat-free or reduced-fat sour cream
  • Unsweetened applesauce

Instructions
 

  • Preheat oven to 425 degrees.
  • In a bowl mix the eggs, flour, salt, garlic powder and pepper.
  • Using a food processor or by hand, grate the potatoes and onions.
  • Wrap the potatoes in paper towels to drain liquid.
  • Mix the potatoes into the egg mixture and blend well.
  • Coat baking pans generously with cooking spray.
  • Drop a tablespoon at a time of batter onto baking pans (about 1 inch apart) and flatten each with a spatula.  Place 20 pancakes on each pan.
  • Bake one tray at a time for 12-15 minutes until the bottoms are golden brown (use 2 ovens, if you have them).
  • Flip pancakes and bake 12 -15 more minutes until golden brown.
  • Place potato pancakes on a platter. Serve with sour cream and applesauce on the side.
  • Serve immediately or prep in advance and heat before serving.

Nutrition

Serving: 4pancakesCalories: 64kcalCarbohydrates: 11gProtein: 3gFat: 1gSodium: 309mgFiber: 1gSugar: 1gPlus Points: 2
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