Lightened Up Potato Latkes
Recipe courtesy of the U.S. Potato Board.
2 1/2 cups shredded, unpeeled russet potatoes (about 1 pound)
1/2 cup grated onion
1/3 cup peeled shredded carrot
1/3 cup all-purpose flour
2 tablespoons snipped fresh chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg plus 1 large egg white
2 tablespoons vegetable oil - divided use
- Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.
- Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture.
- Heat 1 tablespoon vegetable oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes.
- Serve immediately with chunky applesauce and low-fat sour cream.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 216; Total Carbs: 30g; Fiber: 3g; Protein: 6g.
Recipe and photograph courtesy of the U.S. Potato Board.