This Recipe Makeover is a sweet variation of the traditional holiday food.
Per serving: 156 calories, 8g fat, 28 cholesterol, and 145mg sodium.
Saves: 160 calories, 8g fat, 52mg cholesterol, and 331mg sodium!
Preparation Time: 15 mins
Cooking Time: 20 mins
Yield: 8 x 1 pancake servings
Sweet Idaho Potato and Ricotta Latkes are lower in calories, fat and cholesterol than traditional latkes because of the decreased egg and oil content. Additionally, cutting back on salt makes this recipe more heart healthy. With a touch of sweetness, this makeover adds a nice touch to the holiday celebration!
Preheat oven to 350°F.
Grate potatoes into a large mixing bowl. Stir in ricotta, flour, sugar, orange peel, baking powder, and salt. Add eggs and raisins; mix until well combined.
In a large, heavy, non-stick skillet, heat 1 tablespoon oil over medium heat. Using a tablespoon, spoon potato mixture into skillet, using about 2 tablespoons per pancake (skillet should hold about 4 pancakes at a time). Flatten mixture slightly with a spatula. Cook pancakes 2 minutes, then flip and cook another 2 minutes or until golden brown. Transfer pancakes to a baking sheet while cooking the remaining pancakes.
Place cooked pancakes in the oven and bake 10 minutes or until pancakes are cooked through.
Garnish pancakes with a sprinkling of confectioners’ sugar and serve with applesauce, if desired.
Serve with unsweetened applesauce, if desired.
Serving suggestion is not included in the nutritional analysis.
Latkes are a popular dish served during Hanukkah, the Festival of Lights.