Root Vegetable Latkes

2 cup shredded peeled potato (about 1 large)

1 cup shredded parsnips

1 cups shredded peeled sweet potato

1 teaspoon salt

1 cup chopped onion

cup all purpose flour

teaspoon black pepper

2 large egg whites

2 Tablespoons vegetable oil, divided

Combine first 4 ingredients in a colander lined with paper towels, let stand 20 minutes. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.

Heat 1 Tablespoon oil in a large nonstick skillet over med-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 min on each side or until browned. Repeat procedure with 1 tablespoon oil and remaining batter.

Calories 218. Fat 24 %

The key to crisp latkes is removing excess moisture from the vegetables. Gather edges of paper towel and gently squeeze moisture from vegetables.

Jim made these from a recipe I found in Light Cooking which I was reading while working out at the Y! Jim and I love potato latkes or any version of shredded crisped potatoes. When we lived in Bromont, Que. we went to the Sonnenhoff Restaurant and had a potato that has been etched on our palate for excellence! This is not the same, but a delicious version.