Potato pancakes (latkes)

Yield: 4 Servings

Measure Ingredient
1½ cup Shredded potato (can use
\N \N Frozen \"Simply Potato\"
\N \N Shreds)
2 tablespoons Oat flour (or 2T rolled oats
\N \N Milled into flour)
¼ cup Chopped onion (or 4T dried
\N \N Onion)
¼ cup Water
\N pinch Salt, fresh ground black
\N \N Pepper

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

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