(makes 5 servings)
| Ingredients: |  |
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2 1/2 cups peeled and shredded baking potato |
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1 1/4 cup shredded parsnip |
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1 1/4 cup peeled and shredded sweet potato |
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1 teaspoon salt |
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1/4 cup all-purpose flour |
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1 1/4 cups onion, chopped |
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1/2 teaspoon fresh ground black pepper |
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2 large egg whites |
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Nonfat cooking spray |
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Nonfat sour cream |
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1/4 cup chopped green onion
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| Directions: | |||
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| 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. | ||
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