Root Vegetable Latkes

Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

5 servings (serving size: 2 latkes)

Recipe from

Nutritional 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

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

Preparation

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 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.

Note:

December 2001