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Root Vegetable Latkes

Randy Mayor; Lydia DeGaris-Pursell
Yield 5 servings (serving size: 2 latkes)
Latkes are pancakes made from potatoes and are traditionally served as a side dish during Hanukkah. Though they can be made ahead and kept warm in the oven, these latkes are best served immediately.

Ingredients

  • 2 1/2 cups shredded peeled baking potato (about 1 large)
  • 1 1/4 cups shredded parsnips
  • 1 1/4 cups shredded peeled sweet potato
  • 1 teaspoon salt
  • 1 1/4 cups chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon black pepper
  • 2 large egg whites
  • 2 tablespoons vegetable oil, divided

Nutrition Information

  • calories 218
  • caloriesfromfat 24 %
  • fat 5.8 g
  • satfat 0.9 g
  • monofat 1.3 g
  • polyfat 3.3 g
  • protein 5 g
  • carbohydrate 37.6 g
  • fiber 4.1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 268 mg
  • calcium 29 mg

How to Make It

  1. 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.

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