Lightened-Up Potato Latkes
Source of Recipe
Aunt Saunny
2 1/2 C. shredded, unpeeled russet potatoes (about 1 lb.)
1/2 C. grated onion
1/3 C. peeled, shredded carrot
1/3 C. flour
2 T. snipped fresh chives
1 tsp. Kosher salt
1/4 tsp. freshly ground pepper
1 egg plus 1 egg white
2 T. vegetable oil, divided
chunk applesauce and sour cream as sides, when served
Scrub potatoes and coarsely grate. Immediately place in a bowl of ice
water to keep potatoes from discoloring; let stand for 5 minutes.
Meanwhile, place onion, carrot, flour, chives, salt, pepper and eggs in
a medium bowl and stir well. Drain potatoes and squeeze out moisture;
stir into egg mixture. Heat 1 T. oil in a large nonstick skillet over
medium-high heat until very hot. Spoon about 1/4 C. of potato mixture
for each pancake into skillet, cooking 4 at a time. Cook for 3-4
minutes
per side, flattening with back of a spatula and cooking until golden
brown and crisp on both sides. Drain on paper towels. Repeat with
remaining oil and potatoes. Serve immediately with chunky applesauce
and
sour cream. Makes 4 servings.
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