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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Cooking Light, DECEMBER 2001 Ingredients:
2 1/2 cups shredded peeled baking potatoes (about 1 large) |
1 1/4 cups shredded parsnips |
1 1/4 cups shredded peeled sweet potatoes |
1 teaspoon salt |
1 1/4 cups chopped onions |
1/4 cup all-purpose flour |
1/2 teaspoon black pepper |
2 large egg whites |
2 tablespoons vegetable oil, divided |
Directions:
1. Combine first 4 ingredients in a colander lined with paper towels; let stand 20 minutes.
2. Drain and squeeze excess moisture from potato mixture. Transfer potato mixture to large bowl; add onion, flour, and pepper. Toss well; stir in egg whites.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 1/3 cup batter for each of 5 latkes into pan; cook 4 minutes on each side or until browned.
4. Repeat procedure with 1 tablespoon oil and remaining batter.
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