Sweet and Russet Potato Latkes
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Sweet and Russet Potato Latkes
YIELD Makes 8 (2-latke) servings
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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:
- 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.
*Three to four latkes can be cooked at one time.
- Top each latke with 1 tablespoon applesauce. Garnish, if desired.
This recipe appears in:
Jewish
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 |