Lightened Up Potato Latkes
![Lightened Up Potato Latkes](/sites/default/files/styles/full_recipe_card/public/2019-03/Lightened-Up-Potato-Latkes-385x385_266390950.jpg?h=87ed8a19&itok=sD9m3zOv)
Try this lightened up version of potato latkes; you won't even know there are calories missing!
Recipe Source: Potato Goodness
![Recipe Booklet Cover](/themes/mipotatoes/images/recipe_booklet_cover.png)
Like this recipe? Want more?
Check out our recipe book.
Categories
Ingredients
Ingredients
- 2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb)
- 1/2 cup grated onion
- 1/3 cup peeled, shredded carrot
- 1/3 cup flour
- 2 tablespoons snipped fresh chives
- 1 teaspoon kosher salt
- 1 egg + 1 egg white
- 2 tablespoons vegetable oil, divided
Preparation
Directions
- 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 the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well.
- Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the 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 low-fat sour cream.