Potato pancakes (latkes)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Shredded potato (can use |
| Frozen \"Simply Potato\" | ||
| Shreds) | ||
| 2 | tablespoons | Oat flour (or 2T rolled oats |
| Milled into flour) | ||
| ¼ | cup | Chopped onion (or 4T dried |
| Onion) | ||
| ¼ | cup | Water |
| pinch | Salt, fresh ground black | |
| Pepper | ||
Directions
Mix flour and water, add onions and potato. Add a bit more water if needed to form thick pancake batter. Fry till golden brown with some darker spots in non-stick pan with a ½ second spray of Pam. Serve with applesauce.
Makes 4 large pancakes.
From the Healthy Heart Handbook.
I've had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil).
Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour.
Posted by Neal Pinckney <neal@...> to the Fatfree Digest Vol.
12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini