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The 8 Invisible Stains
of Our Souls
by Luella May
The Best Years in Life
Healthy Recipes
Baked Potato Pancakes
Not Your Typical Flapjacks
Potato pancakes or latkes, are a traditional
Jewish dish featuring fried patties made
with grated potato, onion and egg. These
decadent "pancakes" are popular throughout
Europe. The Swedish variation is made with
wheat flour, milk, egg and potatoes. Germans
and Poles add garlic and chestnuts to their
recipes. This version incorporates carrots
which add a splash of color and a hearty
dose of beta-carotene. They are also much
leaner than traditional latkes as they are
baked, not fried.
Ingredients:
Olive oil cooking spray
6 medium Yukon Gold potatoes, peeled
2 large carrots, peeled
1/4 cup all-purpose unbleached flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onion, finely chopped
2 large eggs, beaten
1 Tbsp. olive, hemp, palm or coconut oil
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Reduced-fat sour cream or unsweetened
applesauce (optional)
Instructions:
Preheat the oven to 450 degrees. Spray a
large non-stick baking sheet with
cooking spray. In a food processor or by
hand, coarsely grate the potatoes and
carrots. Place them in a large sieve,
set securely within a larger bowl.
Squeeze the vegetables to wring out as
much liquid as possible. If the
vegetables still feel wet, pat them dry
with paper towels, then transfer them to
a mixing bowl. Add the flour, parsley,
onion, eggs, oil, sea salt and pepper.
Combine the ingredients well.
Spoon small mounds of the mixture on the
baking sheet to form 2 1/2-inch
pancakes, leaving 1 inch between each.
Bake the pancakes until they are golden
brown, about 6 to 8 minutes on each
side, turning once with a spatula.
Transfer them to a serving platter and
garnish with reduced-fat sour cream or
applesauce, if desired.
Makes about 16 pancakes or 8 servings.
Nutrition Information:
Per serving: 163 calories, 3 g total fat
(<1 g saturated fat), 28 g carbohydrate,
6 g protein,
5 g dietary fiber, 185 mg sodium
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