Lightened Up Potato Latkes

Recipe courtesy of the U.S. Potato Board.

Recipe Ingredients:

2 1/2 cups shredded, unpeeled russet potatoes (about 1 pound)
1/2 cup grated onion
1/3 cup peeled shredded carrot
1/3 cup all-purpose flour
2 tablespoons snipped fresh chives
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg plus 1 large egg white
2 tablespoons vegetable oil - divided use

Cooking Directions:

1. Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes.
2. 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.
3. Heat 1 tablespoon vegetable 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.
4. Serve immediately with chunky applesauce and low-fat sour cream.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 216; Total Carbs: 30g; Fiber: 3g; Protein: 6g.

Recipe and photograph courtesy of the U.S. Potato Board.