Yield: 1 Servings
|2 cups||Russet potatoes, peeled and shredded (about 3 medium potatoes)|
|1 cup||Finely chopped onion|
|1 cup||Toasted wheat germ|
|2 \N||Egg whites|
|4 \N||Tp 6 turns of the pepper mill|
|\N \N||Oil spray|
I told Dora I would post a low-fat latke recipe, and here it is. Of course, what I forgot is that I got the recipe from this list in the first place! The original source is Stephanie Rawlins.
Preheat the oven to 425 degrees. In a large bowl, thoroughly mix all ingredients into a batter. Coat two baking sheets with oil spray. Drop batter in ¼ cup amounts on the prepared sheets; press the latkes down with the back of your dampened hand. Back 15 minutes, then turn and bake 10 minutes longer, or until the latkes are browned (but not blackened at the edges). Serve with applesauce or fat-free sour cream. Makes approximately 14 latkes.
Posted to FOODWINE Digest 15 October 96 Date: Wed, 16 Oct 1996 08:19:52 -0500 From: Anne Goldberg <anne-goldberg@...>