Vegetable Party Latke

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

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 25%
  • Fat: 4.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.7g
  • Carbohydrate: 24.1g
  • Fiber: 2g
  • Cholesterol: 26mg
  • Iron: 0.8mg
  • Sodium: 252mg
  • Calcium: 16mg


  • 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


  1. Preheat oven to 350°.
  2. Combine the first 10 ingredients in a large bowl.
  3. 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.
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