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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Use the shredding blade attachment on a food processor to shred the vegetables. Ingredients:
1 pound shredded peeled baking potatoes |
4 ounces shredded peeled sweet potato |
4 ounces shredded zucchini |
1 carrot, peeled and shredded |
1/2 medium onion, shredded |
1/2 cup all-purpose flour |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 large egg |
1 large egg white |
2 tablespoons olive oil, divided |
Directions:
1. Preheat oven to 350°.
2. Combine the first 10 ingredients in a large bowl.
3. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potato mixture. Press mixture into an even layer in bottom of pan; cook 10 minutes or until golden brown. Place a large plate upside down on top of pan, and invert onto plate. Add 1 tablespoon olive oil to pan. Slide latke, uncooked-side down, into pan; wrap skillet handle with foil. Bake at 350° for 20 minutes or until golden brown. Cut latke into 8 wedges.
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