POTATO LATKES

By curly

Ingredients

• 3 cups peeled, cubed baking potatoes (about 1 1/4 pounds)
• 2 Tbsps all-purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/8 tsp pepper
• 2 egg whites
• 1 small onion, quartered
• 1 Tbsp vegetable oil, divided
• 1/4 cup plus 2 Tbsps nonfat sour cream alternative

Details

Servings 2

Preparation

Step 1

Position knife blade in food processor bowl; add first 7 ingredients. Pulse 20 times or until potatoes are very finely chopped.

Heat ½ tsp vegetable oil in a large non-stick skillet over medium-high heat.

Spoon about 1 heaping tablespoon batter per pancake into skillet. Cook 1 ½ minutes on each side or until browned.

Repeat procedure until all oil and batter have been used. Serve pancakes with sour cream.