Potatoes, onions and more.

Lightened Up Potato Latkes


Try the lightened up version of the potato latkes; you won't even know there are calories missing!


2 1⁄2Cupshredded, unpeeled russet potatoes (about 1 lb)
1CupGrated onion
1⁄3Cuppeeled, shredded carrot
2TablespoonSnipped fresh chives
1TeaspoonKosher salt
1 egg
1 Egg white
2TablespoonVegetable oil (divided )


  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.
  3. 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.
  4. Repeat with remaining oil and potatoes.
  5. Serve immediately with chunky applesauce and low-fat sour cream.


4 Servings
SourceRecipe and photo courtesy of Potatoes USA
Prep time15 minutes
Cook time15 minutes