| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Russet potatoes, peeled and |
|
|
shredded about 3 medium |
|
|
potatoes |
| 1 |
c |
Finely chopped onion |
| 1 |
c |
Toasted wheat germ |
| 2 |
|
Egg whites |
| 4 |
|
Tp 6 turns of the pepper |
|
|
mill |
| 1/2 |
t |
Salt |
|
|
Oil spray |
INSTRUCTIONS
I told Dora I would post a low-fat latke recipe, and here it is. Of
course, what I forgot is that I got the recipe from this list in the
first place! The original source is Stephanie Rawlins. Preheat the
oven to 425 degrees. In a large bowl, thoroughly mix all ingredients
into a batter. Coat two baking sheets with oil spray. Drop batter in
1/4 cup amounts on the prepared sheets; press the latkes down with the
back of your dampened hand. Back 15 minutes, then turn and bake 10
minutes longer, or until the latkes are browned (but not blackened at
the edges). Serve with applesauce or fat-free sour cream. Makes
approximately 14 latkes. Posted to FOODWINE Digest 15 October 96
Date: Wed, 16 Oct 1996 08:19:52 -0500 From: Anne Goldberg
<anne-goldberg@NWU.EDU>
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