| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Low-cal, Low-fat, Pancakes, Potatoes | 4 | Servings |
INGREDIENTS
| 2 | c | Russet potatoes, peeled |
| shredded | ||
| 1 | c | Onion, finely chopped |
| 1 | c | Toasted wheat germ |
| 2 | Egg whites | |
| Freshly ground pepper | ||
| 1 | T | Salt |
| Oil spray |
INSTRUCTIONS
Preheat oven to 425 deg F. IN a large bowl, thoroughly mix all ingredients into a batter. Coat two baking sheets with oil spray. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the bak of your dampened hand. Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges). Serve with applesauce or FF sour cream Recipe by: TV Guide Posted to JEWISH-FOOD digest V97 #304 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 20, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 29
Total Fat: 3.4g
Cholesterol: <1mg
Sodium: 1798.1mg
Potassium: 346.3mg
Carbohydrates: 18.9g
Fiber: 4.5g
Sugar: 1.8g
Protein: 9.4g