2 ½ cup shredded peeled potato (about 1 large)
1 ¼ cup shredded parsnips
1 ¼ cups shredded peeled sweet potato
1 teaspoon salt
1 ¼ cup chopped onion
¼ cup all purpose flour
½ 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.
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