October 22, 2012
Nutrition Information (per serving)
8 (3 ea.)
4 lg russet potatoes, peeled and grated
1 cup diced onion
2 lg eggs, beaten
¾ tsp sea salt
¼ tsp freshly ground black pepper
2 tsp extra virgin olive oil
3 Tbsp all-purpose flour
- In a medium bowl, combine potatoes and onions. Add eggs, salt, pepper and olive oil. Sift in flour and mix well.
- Lightly coat a large sauté pan with canola oil spray. Portion a scant ¼ cup potato mixture for each latke, flatten and cook 3 latkes at a time. Cook until golden brown, about 3 minutes, flip and finish browning on the other side.
- Serve 3 latkes with nonfat yogurt, nonfat sour cream or applesauce.