I crave comfort foods in the winter -- and nothing is more comfort food to this German girl as potato pancakes! As a little girl, I remember my dad making me "Reibeküchen" that I would eat with strawberry jam. I'm a little older now and adore them served with applesauce (sometimes I'll even put on a little dollop of light sour cream).
As young marrieds, DH and I got to visit Germany, and we enjoyed Reibeküchen right from a stand in Cologne, in front of their incredible cathedral there. I was thrilled to find this low-fat version of potato pancakes, so I can keep enjoying one of my favorite foods!
Now you can too -- enjoy!
Low-fat Potato Pancakes
(3 points for 3 pancakes)
1 1/4 pounds baking potatoes, peeled and shredded
2 egg whites
3 tablespoons all-purpose flour
2 scallions, finely chopped
3/4 teaspoon salt
4 teaspoons vegetable oil
1. Soak the potatoes in cold water 30 minutes; drain and blot dry. Preheat the oven to 375° F.
2. In a medium bowl, combine the potatoes, egg whites, flour, scallions, and salt. Form into 12 pancakes.
3. In a large non-stick skillet over medium heat, heat one-third of the oil. Cook the pancakes, 4 at a time, until just golden, about 2 minutes on each side; transfer to a baking sheet. Repeat twice more with the remaining oil and pancakes, making a total of 12 pancakes. Bake until crisp and cooked through, 5-7 minutes.
* You can prepare the pancake mixture up to an hour ahead and keep it in the refrigerator until you're ready to use it...
Weight Watchers New Complete Cookbook, p. 362