Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 95.0
- Total Fat: 0.8 g
- Cholesterol: 0.2 mg
- Sodium: 688.1 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
View full nutritional breakdown of HG's Love Ya Latkes calories by ingredient
HG's Love Ya Latkes
Submitted by: SEASONSPOONIntroduction
Hungry Girl's insanely good swap for traditional potato latkes. If you haven't checked out Hungry-girl.com you are missing out! Hungry Girl's insanely good swap for traditional potato latkes. If you haven't checked out Hungry-girl.com you are missing out!Number of Servings: 4
Ingredients
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3 cups chredded butternut squash (a cheese grater works well)
1/2 cup shredded onion
1/4 cup fat-free liquid egg substitute
2 tbsp. Whole-wheat flour
1/2 tsp. salt
olive oil nonstick cooking spray
Optional toppings : (not included int he nutritionals) fat free sour cream and chopped scallions, unsweetened applesauce and cinnamon.
Directions
Place a large baking sheet in the oven, and preheat oven to 450 degrees.
Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
Using oven mitts, carefully remove the hot baking sheet from the oven. Cover sheet with a 3 second spray of olive oil spray.
Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of the spoon, flatten and spread each mound into a circle about 3 inches wide.
Carefully return the pan to the oven and bake for 8 minutes.
Carefully remove the sheet and coat the top of the latkes with another 3 second spray of olive oil spray. Gently flip with a spatula.
Return to the oven and bake for approxiamately 10 minutes, until both sides of latkes are crispy. Serve with sourcream topped with scallions and/or applesauce topped with cinnamon!
Serving size: 3 latkes
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEASONSPOON.
Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible.
In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well.
Using oven mitts, carefully remove the hot baking sheet from the oven. Cover sheet with a 3 second spray of olive oil spray.
Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of the spoon, flatten and spread each mound into a circle about 3 inches wide.
Carefully return the pan to the oven and bake for 8 minutes.
Carefully remove the sheet and coat the top of the latkes with another 3 second spray of olive oil spray. Gently flip with a spatula.
Return to the oven and bake for approxiamately 10 minutes, until both sides of latkes are crispy. Serve with sourcream topped with scallions and/or applesauce topped with cinnamon!
Serving size: 3 latkes
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SEASONSPOON.
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Member Ratings For This Recipe
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Incredible!
