Vegetable Party Latke

recipe
Use the shredding blade attachment on a food processor to shred the vegetables.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 25 %
Fat 4.2 g
Satfat 0.7 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 3.7 g
Carbohydrate 24.1 g
Fiber 2 g
Cholesterol 26 mg
Iron 0.8 mg
Sodium 252 mg
Calcium 16 mg

Ingredients

1 pound shredded peeled baking potatoes
4 ounces shredded peeled sweet potato
4 ounces shredded zucchini
1 carrot, peeled and shredded
1/2 medium onion, shredded
1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1 large egg white
2 tablespoons olive oil, divided

Preparation

Preheat oven to 350°.

Combine the first 10 ingredients in a large bowl.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potato mixture. Press mixture into an even layer in bottom of pan; cook 10 minutes or until golden brown. Place a large plate upside down on top of pan, and invert onto plate. Add 1 tablespoon olive oil to pan. Slide latke, uncooked-side down, into pan; wrap skillet handle with foil. Bake at 350° for 20 minutes or until golden brown. Cut latke into 8 wedges.

David Bonom,

Cooking Light

December 2004
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