Lightened Up Latkes
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Lightened Up Latkes
Lightened Up Latkes
1 lb. unpeeled russet potatoes
1/3 cup grated onion
1/3 cup shredded carrot
1/3 cup unbleached flour
2 tbsp. snipped fresh chives
1 tsp. sea salt
1/4 tsp. freshly ground pepper
1 egg + 1 egg white
2 tbsp. canola oil, divided
applesauce (topping)
sour cream (topping)

Prep: 15 minutes, Cook: 12 to 16 minutes total, Serves: 4

1. Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.

2. Stir together onion, carrot, flour, chives, salt, pepper, egg and egg white in a medium bowl. Drain potatoes and squeeze out moisture; stir into egg mixture.

3. Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake latke 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.

4. Serve with applesauce and sour cream.

Nutritional Information:
220 calories, 6 g protein, 8 g total fat (1 g sat.), 31 g carbohydrate, 2 g fiber, 2 g sugar, 55 mg cholesterol, 520 mg sodium