Cabbage Latkes

The Washington Post, December 13, 2006

• • Cuisine: Other
• • Course: Appetizer, Main Course, Side Dish
• • Features: Fast, Healthy, Holiday (Hanukkah)

Summary:

Whether or not you celebrate Hanukkah, you can enjoy these low-fat, low-carb versions from cookbook author Nechama Cohen. Foods fried in oil, such as potato latkes and doughnuts, are mainstays for the festival of lights. With this recipe, you won't miss fussing with potato or the usual amount of oil that's used for sauteing the small pancakes to their crisp potential. Best of all, holding them in a warm oven improves their texture. A miracle!

Cohen, who is chief executive of the Jewish Diabetes Association, suggests serving these with the classic accompaniments of sour cream and applesauce. They also go well with store-bought precooked chicken-and-apple sausages that can be reheated while the latkes are underway. Six latkes would suffice for a main-dish serving; this recipe doubles easily.

12 pancakes, enough for 4 side-dish servings

Ingredients:

• • 2 cups thinly shredded cabbage, from a package of pre-shredded cabbage (may substitute half a medium cabbage, shredded with a food-processor shredding disk)
• • 1 large egg, lightly beaten
• • 2 large egg whites, lightly beaten
• • 1 scallion, finely chopped (white and light green parts)
• • 1 1/2 tablespoons whole-wheat flour (may substitute soy flour)
• • Salt
• • Freshly ground black pepper
• • 1 1/2 tablespoons canola oil, or more as needed

Directions:

Preheat the oven to 250 degrees. Line a baking sheet with parchment paper and set aside.

Place the cabbage in a large bowl. Add the eggs, scallion and flour, mixing just until incorporated. Season with salt and pepper to taste. (There will not be much liquid.)

Spray a large nonstick skillet with nonstick spray oil. Add 1 tablespoon canola oil and heat over medium-high heat. Working in batches of 4 to 6 at a time, drop enough mixture (about 2 tablespoons) to form pancakes that are 1 1/2 inches wide into the hot oil. Cook the latkes for 3 to 4 minutes, being careful not to move them around until a nice bottom crust has formed. Turn over and cook for 3 to 4 minutes, or until browned and crisp. Transfer to the prepared baking sheet and place in the oven to keep warm. Wipe out the skillet between batches and add canola oil as needed for the remaining latkes. Serve warm.

Recipe Source:

Adapted from "Enlitened Kosher Cooking," by Nechama Cohen (Feldheim, 2006, $39.95).

79 calories, 5g fat, 1g saturated fat, 53mg cholesterol, 122mg sodium, 5g carbohydrates, 1g dietary fiber, n/a sugar, 4g protein.