Root Vegetable Latkes

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

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.