Hanukkah latkes

Yield: 6 Servings

Measure Ingredient
3 cups Baking potato; 1 1/4 pounds, cubed and peeled
2 tablespoons All-purpose flour
½ teaspoon Salt
¼ teaspoon Baking powder
⅛ teaspoon Pepper
2 Egg whites
1 small Onion; quartered
1 tablespoon Vegetable oil; divided
6 tablespoons Nonfat sour cream
Sliced green onions; optional

Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat ½ teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-½ minutes on each side or until browned. Repeat procedure with remaining oil and batter.

NOTES : Serve pancakes with sour cream; garnish with green onions, if desired. Serving size: 4 pancakes and 1 tablespoon sour cream. Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 130 Posted to JEWISH-FOOD digest V97 #307 by Bob & Carole Walberg <walbergr@...> on Nov 24, 1997

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