Vegetable Latkes
Yield
36 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
Idaho, large |
|
| 2 | medium |
carrots
|
|
| 2 | medium |
zucchini
|
|
| 1 | large |
yellow onion
finely chopped |
*
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
potatoes
Idaho, large |
|
| 2 | medium |
carrots
|
|
| 2 | medium |
zucchini
|
|
| 1 | large |
yellow onion
finely chopped |
*
|
| 2 | large |
eggs
|
|
| 2 | each |
egg whites
|
*
|
| 1.3 | ml |
black pepper
|
|
| 7.5 | ml |
salt
|
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Pare and coarsley shred potatoes and carrots. Shred zucchini.
Place in a bowl with onion.
Combine eggs, egg whites, salt and pepper; stir into vegetable mixture.
Sprinkle flour over top; stir to mix.
Heat non-stick griddle, or heavy skillet to medium-high.
Brush with oil.
Drop batter by heaping tablespoonfuls onto griddle.
Flatten slightly.
Cook until browned.
Turn, brown other side, adding a little oil as necessary.
Drain on paper towels and keep warm until ready to serve.
Serve with applesauce or cranberry sauce or combination for dipping.
