Lightened Up Potato Latkes

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Lightened Up Potato Latkes

Lightened Up Potato Latkes

Source: Potatoes USA
Try the lightened up version of the potato latkes; you won’t even know there are calories missing!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 4

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.