Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Russet potatoes; peeled, shredded |
| 1 cup | Onion; finely chopped |
| 1 cup | Toasted wheat germ |
| 2 \N | Egg whites |
| \N \N | Freshly ground pepper |
| 1 tablespoon | Salt |
| \N \N | Oil spray |
Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients into a batter. Coat two baking sheets with oil spray. Drop ¼-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the bak of your dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or FF sour cream Recipe by: TV Guide
Posted to JEWISH-FOOD digest V97 #304 by Annice Grinberg <VSANNICE@...> on Nov 20, 97