Potato-carrot Latkes

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Potato-carrot Latkes

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 teaspoons vegetable oil

1 pound Yukon Gold potatoes -- shredded

1 egg

1/4 cup all-purpose flour

1 tablespoon minced fresh dill -- or 1 teaspoon dried

1/2 teaspoon salt

Freshly ground pepper

2 medium carrots -- shredded

1 small onion -- grated

 

Preheat the oven to 450°F. Brush 2 baking sheets, preferably nonstick, each

with 1 teaspoon of the oil.

 

With your hands, squeeze the liquid from the potatoes, a few handfuls at a time,

into a large bowl. Let the liquid stand 1 minute to

allow the potato starch to settle to the bottom, and then pour off and discard

the liquid that rises to the top.

 

Beat in the egg, flour, dill, salt, and pepper, and then stir in the potatoes,

carrots, and onion. Take about 3 tablespoons of the

mixture in the palm of your band and flatten to a 3—inch pancake; place on a

prepared baking sheet; repeat with the remaining potato

mixture to make 12 latkes.

 

Bake until lightly browned on the bottom, about 15 minutes. Brush the tops with

the remaining 3 teaspoons oil; turn and bake until

cooked through, about 5 minutes.

 

Per serving (2 latkes): 130 Cal, 4 g Fat, 0 g Sat Fat, 35 mg Chol, 215 mg Sod,

21 g Carb, 2 g Fib, 3 g P rot, 16 mg Calc. POiNTS per

serving: 3.

 

Source:

" Weight Watchers, November/December 2000 "

S(Formatted by):

" KES on 12/22/00 "

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0