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.

　　

Ingredients

makes 16

　　1 1/2 cups grated carrot (3 carrots)

　　3/4 cup finely chopped celery (2 stalks)

　　1/2 cup finely grated onion (1 onion), squeezed of juice in cheesecloth or paper towels

　　1/4 cup plain bread crumbs

　　2 large eggs, lightly beaten

　　1/2 cup packed fresh chervil leaves

　　Coarse salt and freshly ground pepper

　　1 to 2 tablespoons neutral-tasting oil, such as canola or safflower

　　1/2 cup plain Greek-style yogurt (2 percent)

　　

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

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