Love Ya Latkes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups shredded butternut squash (a cheese grater works well) 1/2 cup shredded onion 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) 2 tbsp. whole-wheat flour1/2 tsp. salt olive oil nonstick cooking sprayOptional Toppings: fat-free sour cream and chopped scallions, unsweetened applesauce and cinnamon
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 or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
Carefully return pan to the oven and bake for 8 minutes.
Using oven mitts or kitchen towels, carefully remove sheet. 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 approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
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 or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray.
Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide.
Carefully return pan to the oven and bake for 8 minutes.
Using oven mitts or kitchen towels, carefully remove sheet. 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 approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
Nutritional Info Amount Per Serving
- Calories: 88.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 327.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 5.2 g
- Protein: 3.7 g
Member Reviews
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BRAVELUTE
This is a great recipe. I have also prepared it with 1 c. shredded acorn squash, 1, c. shredded carrots, and 1 c. zucchini. You really need to dry the zucchini in toweling separately to get it dry enough. I enjoy it baked almost as much as when I pan fried them after brushing the skillet with oil. - 11/18/13