Sweet and Russet Potato Latkes
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.
Makes 8 (2-latke) servings
|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|
|1/4||teaspoon baking powder|
|1/8||teaspoon ground nutmeg|
|Nonstick cooking spray|
|1||cup unsweetened cinnamon applesauce|
- Combine potatoes and apple in medium bowl. Combine egg substitute, flour, sugar, baking powder, salt and nutmeg in small bowl; add to potato mixture.
- 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.
- Top each latke with 1 tablespoon applesauce. Garnish, if desired.
|Serving Size:||2 latkes with 2 tablespoons applesauce|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||2 %|
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