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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Sweet and Russet Potato Latkes
Yield: Makes 8 (2-latke) servings
Traditional latkes become contemporary and colorful with the addition of sweet potato, apple and nutmeg. For maximum color and fiber, leave the peel on the apple.
Ingredients:
2
cups shredded russet potatoes
1
cup shredded sweet potato
1
cup shredded apple
3/4
cup cholesterol-free egg substitute
1/3
cup all-purpose flour
1
teaspoon sugar
1/4
teaspoon baking powder
1/4
teaspoon salt
1/8
teaspoon ground nutmeg
Nonstick cooking spray
1
cup unsweetened cinnamon applesauce
Preparation:
1.
Combine potatoes and apple in medium bowl. Combine egg substitute, flour, sugar, baking powder, salt and nutmeg in small bowl; add to potato mixture.
2.
Spray large nonstick skillet with cooking spray; heat over medium-low heat until hot. Spoon 1 rounded tablespoonful potato mixture into skillet to form pancake about 1/4 inch thick and 3 inches in diameter.* Cook 3 minutes or until browned. Turn latke and cook second side 3 minutes or until browned. Repeat with remaining batter. Keep cooked latkes warm in preheated 250°F oven.
*Three to four latkes can be cooked at one time.
3.
Top each latke with 1 tablespoon applesauce. Garnish, if desired.
Nutritional Information:
| Serving Size: 2 latkes with 2 tablespoons applesauce | |
| Fiber | 2 g |
| Carbohydrate | 23 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 107 |
| Protein | 4 g |
| Sodium | 119 mg |
Dietary Exchange:
| Fruit | 1/2 |
| Starch | 1 |
This recipe appears in:
Jewish
