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Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 59.2
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.6 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.1 g

View full nutritional breakdown of Veggie Root Latkes calories by ingredient
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Veggie Root Latkes

Submitted by: NRGMAMA

Introduction

This recipe uses root veggies other than potato to add other nutrients and uses a smaller amount of healthier oil than is typically used. Not being jewish myself, I don't know how satisfactory they are for holidays they are often associated with but they are yummy! This recipe uses root veggies other than potato to add other nutrients and uses a smaller amount of healthier oil than is typically used. Not being jewish myself, I don't know how satisfactory they are for holidays they are often associated with but they are yummy!
Number of Servings: 22

Ingredients

    parsnips, turnip, sweet potato, carrots, egg whites, oil

Directions

Start by grating all the veggies. I use a food processor for the grating to shorten prep time.
Greese a non-stick frying pan with a few sprays of sunflower oil and heat. You will need to do this between latkes in order to not have to "fry" with heaps of oil.
Open eggs and separate the whites. Add the whites to veggies and toss to coat. Place a ball of the mix into your hand that covers the palm when pressed between both hands (The ball is probably about the size of a ping pong ball for me).

Press the balls flat in your hand and place them in the pan. Use a hamburger press after placing them to flatten even more and "fry" the latkes by cooking and turning as they are browned slightly.
Let cool and enjoy warm.

These can be frozen and then toasted in a toaster oven if you want to make a bunch ahead.

Number of Servings: 22

Recipe submitted by SparkPeople user 50LBSBABY!.






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