Courtesy of U.S. Potato BoardSarah-Jane Bedwell, SELF magazine
With Hannukah starting tomorrow, here at SELF we only have one thing on the brain--yummy potato latkes. But since they're usually fried, I searched for a slimmed-down version of the holiday treat, and found one courtesy of the U.S. Potato Board. The recipe cuts back on the amount of oil and eggs traditionally used in the recipe, and let the potatoes be the star. These starchy roots (or tubers, as they're formally known) are rich in important nutrients like potassium, fiber and vitamin C. Dip 'em in a bit of homemade applesauce for a seriously delicious dish.
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Lightened-Up Potato Latkes
- 2 1/2 cups shredded, un-peeled russet potatoes (about 1 lb.)
- 1/2 cup grated onion
- 1/3 cup peeled, shredded carrot
- 1/3 cup flour
- 2 Tbsp snipped fresh chives
- 1 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 egg + 1 egg white
- 2 tablespoons vegetable oil, divided
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INSTRUCTIONS: 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. Makes 4 servings.