Lightened Up Potato Latkes
Try the lightened up version of the potato latkes; you won't even know there are calories missing!
Ingredients
- 2 ½ Cup Alsum russet potatoes shredded, unpeeled (about 1 pound)
- 1 Cup Onion grated
- ⅓ Cup Carrot shredded, peeled
- ⅓ Cup Flour
- 2 Tablespoons Fresh chives snipped
- 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 ¼ 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.