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Sweet Potato & Zucchini Latkes - w

Source of Recipe

Good Housekeeping – Home Cooking
Sweet Potato & Zucchini Latkes - w

Makes 2 dozen (2-in.) latkes

1 large egg
1 large egg white
1 medium zucchini (about 8 oz.)
1 medium sweet potato (about 12 oz.), peeled
1/4 c. finely chopped onion
1/4 tsp salt
1/8 tsp. coarse ground black pepper
3 T. canola oil, ‘divided’
Optional: unsweetened applesauce

Preheat oven to 250º. In medium bowl, lightly beat egg and egg white; set aside. Cut zucchini lengthwise in half and remove seeds. Coarsely grate zucchini and sweet potato, transfer to bowl with egg mixture. Stir in onion, salt and pepper just until combined.

In a nonstick 12-in. skillet, heat 1 T. canola oil over medium heat until hot. Add zucchini mixture by heaping tablespoonfuls to skillet. Gently flatten each with back of spoon. Cook 2 minutes or until edges are golden; flip and cook 2 to 3 more minutes or until bottoms are golden.
Drain on paper towels. Keep warm in oven. Repeat with remaining 2 T. of oil and remaining zucchini mixture. Serve latkes with applesauce if desired.

2 latkes equal: 100 calories…4 gm protein…20 gm carbohydrate…1 gm fat (0 saturated)…4 gm fiber…0 mg cholesterol…220 mg sodium +++WWP: 1