That's Fit

If you've got a 5-lb bag of potatoes, matzah meal, eggs and oil on your grocery list, there's a good chance you're kicking off Hanukkah December 4 at sundown. I was introduced to luscious latkes over ten years ago from my Jewish boyfriend. He's now my husband, and not only do I get to enjoy latkes every Hanukkah, I've learned to fry up a mean batch for our family.

Deep-fried latkes are high in fat. Potatoes tend to absorb a lot of oil, and unless you're able to forego a dollop of sour cream on each one and reach for the applesauce, it can be hard to make latkes fried in significant oil any healthier. I tried strictly baking them one year, but they turned out crumbly and crummy-tasting. But in an effort to be a healthy, That's Fit blogger, I am trying Steven Raichlan's low-fat, oven-fried latke recipe this year:

The secret involves more egg whites, bake-frying on just a drizzle of oil and non-fat or low-fat sour cream. Six or seven of these mini-latkes only pack 192 calories, 4 g of fat, 35 carbs and 9 g of protein. With those modest nutritional totals, I may down 14 of 'em, provided I run a 5K on the treadmill first. If you detest the thought of not frying your latkes in an inch of oil or more, check out these helpful tips to reduce the amount of fat fried latkes absorb.

Happy Hanukkah everybody!