| Ingredients: |  |
| |
 |
2
1/2 cups peeled and shredded baking potato |
|
1
1/4 cup shredded parsnip |
|
1
1/4 cup peeled and shredded sweet potato |
|
|
|
1/4 cup
all-purpose flour |
|
1
1/4 cups onion, chopped |
|
1/2
teaspoon fresh ground black pepper |
|
|
|
|
|
|
|
1/4 cup
chopped green onion
|
| Directions: |
| |
| 1. |
Place
a colander in the sink and line with paper towels. Add the shredded baking potato,
parsnip, sweet potato and sprinkle with the 1 teaspoon salt. Let stand for about
15-20 minutes. |
| 2. |
Gather
the ends of the paper towels together and squeeze the potato mixture to remove
excess liquid then transfer mixture to a large bowl. |
| 3. |
Add
flour, onion and pepper and toss well. |
| 4. |
Add
egg whites and mix well. |
| 5. |
Spray
a large skillet with nonfat cooking spray then heat to medium-high heat. |
| 6. |
Spoon
1/3 cup of the batter into the skillet and cook 4-5 minutes on each side or until
browned. Repeat with rest of mixture. |
| 7. |
Serve
latkes with a dollop of nonfat sour cream sprinkled with chopped green onion. |
