Shredded Potato and Carrot Latkes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup uncooked shredded potatoes1 cup uncooked carrots grated 1 small onion, grated 1/2 cup egg whites 1/4 cup whole wheat flour 1/4 tsp lemon pepper 1/5 tsp table salt
Preheat oven to 425°F. Line 2 large baking sheets with parchment paper or silpat.
Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots and onion; let drain, then squeeze out any liquid with your hands.
In a large bowl, mix egg, flour, salt and lemon pepper; add potato mixture and stir to combine.
Drop potato mixture in mounds, using a 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4-inch thick).
Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.
Serving Size: 4 servings
Line a colander with paper towels or a clean kitchen towel. Add grated potatoes, carrots and onion; let drain, then squeeze out any liquid with your hands.
In a large bowl, mix egg, flour, salt and lemon pepper; add potato mixture and stir to combine.
Drop potato mixture in mounds, using a 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4-inch thick).
Coat tops of latkes with cooking spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes more.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 127.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 396.5 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 4.4 g
- Protein: 4.1 g
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