Sunchoke Latkes

[Guest guest]

@@@@@

 

1 1/2 pounds Jerusalem artichokes, (sunchokes), peeled and shredded

1 pound baking potatoes, peeled and shredded

1 large carrot, peeled and shredded

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

1 large egg white, lightly beaten

2 1/2 tablespoons olive oil, divided

6 tablespoons fat-free sour cream

 

 

 

 

 

Place artichokes, potatoes, and carrot in a large bowl, and toss gently to

combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add

flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg

and egg white; stir just until combined.

Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about

1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each

side or until browned. Remove from pan. Repeat procedure with remaining oil and

artichoke mixture. Serve with sour cream.

 

Yield: 6 servings (serving size: 3 latkes and 1 tablespoon sour cream)

 

Source: Cooking Light, OCTOBER 2004

Formatted by Chupa Babi: 07.15.08

 

CALORIES 216 (28% from fat); FAT 6.6g (sat 1g,mono 4.5g,poly 0.6g); IRON 3.7mg;

CHOLESTEROL 38mg; CALCIUM 54mg; CARBOHYDRATE 32.1g; SODIUM 445mg; PROTEIN 6.8g;

FIBER 3.1g

 

Use the shredder blade of a food processor to quickly shred the artichokes,

potato, and carrot. Cook the latkes soon after combining the ingredients so the

mixture does not become watery; if this happens, though, remove the mixture from

the liquid using a slotted spoon.

-----