4 lg russet potatoes, peeled and grated
1 cup diced onion
2 lg eggs, beaten
3/4 tsp sea salt
1/4 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 1/4 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.
|Servings||8 (3 ea.)|