Potatoes, onions and more.
Lightened Up Potato Latkes
Description
Try the lightened up version of the potato latkes; you won't even know there are calories missing!
Ingredients
| 2 1⁄2 | Cup | shredded, unpeeled russet potatoes (about 1 lb) |
| 1 | Cup | Grated onion |
| 1⁄3 | Cup | peeled, shredded carrot |
| 1⁄3 | Cup | Flour |
| 2 | Tablespoon | Snipped fresh chives |
| 1 | Teaspoon | Kosher salt |
| 1 | egg | |
| 1 | Egg white | |
| 2 | Tablespoon | Vegetable oil (divided ) |
Instructions
- 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 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.
Summary
| Yield | |
|---|---|
| Source | Recipe and photo courtesy of Potatoes USA |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Recipes | Breakfast |