Faye Levy's Low-Fat Potato Latke "Muffins" - 2 pts; 14g Carbohydrate; 1g Dietary Fiber

Faye Levy's Low-Fat Potato Latke "Muffins" - 2 pts; 14g Carbohydrate; 1g Dietary Fiber

Recipe By :Adapted from The Low-Fat Jewish Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs Veggie WW
Amount Measure Ingredient -- Preparation Method
2 tablespoons vegetable oil
2 medium onions -- chopped
1 1/4 teaspoons paprika
1 3/4 pounds baking potatoes -- peeled
2 large eggs -- lightly beaten
1 teaspoon salt -- or to taste
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400F. Us a little of the oil to grease a nonstick 12-muffin tin. Heat 1 T. vegetable oil in a heavy nonstick skillet over medium heat. Add the onions and saute until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from the heat. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer and press out the excess liquid. Transfer to a bowl, and stir in the onions, eggs, salt and pepper. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes until brown at the edges and firm. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so. Makes 12 "muffins". These are more like mini-kugels (puddings) than latkes (pancakes).

Per Serving (excluding unknown items): 93 Calories; 3g Fat (30.7% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 194mg Sodium. Exchanges: 1 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.