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Lightened Up Potato Latkes
Courtesy of US Potato Board
Prep Time: 6 Min.
Cook Time: 8 Min.
What you need:
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+ 2 1/2 c. shredded, unpeeled russet potatoes (about 1 lb.)
+ 1/2 c. grated onion
+ 1/3 c. peeled shredded carrot
+ 1/3 c. flour
+ 2 Tbsp. snipped fresh chives
+ 1 teaspoon kosher salt
+ 1/4 tsp. freshly ground pepper
+ 1 egg + 1 egg white
+ 2 tablespoons vegetable oil, divided
What to do:
1. Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 min. 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.
2. Heat 1 Tbsp. 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 min. 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.
Calories: 216; Total Carbs: 30g; Fiber: 3g; Protein: 6g;