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Potato-Veggie Pancakes (Latkes)

Though latkes are a traditional Hanukkah dish, these crispy pancakes can be prepared year round and enjoyed by all.  Normally, latkes can be high in fat if fried in oil; however, our version is baked, providing a healthier alternative. Potatoes are usually the main ingredient for this dish, but they don’t have to be the only one. Using grated carrots and green onions boosts the health quotient and adds interesting texture and depth to the flavors.

Ingredients

Peanut oil, hemp oil or other healthy oil* to lightly coat baking sheet
6 medium Yukon Gold potatoes, peeled
2 large carrots, scraped
1/4 cup all-purpose unbleached flour
1/4 cup flat-leaf parsley, finely minced
1/4 cup green onions, finely chopped
2 large eggs, beaten
1 Tbsp. extra virgin or other healthy oil*
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
Reduced-fat sour cream or applesauce, for garnish (optional)

*Note, we do NOT consider highly GMO Canola to be a healthy oil and the same is true for soy, corn and cottonseed oils.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. Preheat oven to 450 degrees. Lightly coat a large non-stick baking sheet with healthy oil.

2. Using a food processor or large hand grater, coarsely grate potatoes and carrots. Place grated vegetables in large sieve. Set sieve into large bowl so it nestles securely.

3. Hand-squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels.

4. Transfer vegetables to mixing bowl. Stir in flour, parsley, onions, eggs, oil, salt and pepper, making sure ingredients are well combined.

5. Spoon small mounds of potato mixture on baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each.

6. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Transfer to plates or platter and serve at once with sour cream or applesauce, if desired.

Makes about 16 pancakes or 8 servings.

Per serving: 131 calories, 3 g total fat (less than 1 g saturated fat), 22 g carbohydrate, 4 g protein, 2 g dietary fiber, 178 mg sodium.

Original recipe and image source: http://www.aicr.org


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