Potato Pancakes (Weight Watchers)

By Pooh

JEWISH LATKES

Ingredients

• 1 1/4 pounds baking potatoes,*
• peeled and shredded
• 2 egg whites
• 3 tablespoons all-purpose flour
• 2 scallion, minced
• 3/4 teaspoon salt
• 4 teaspoons vegetable oil
• *In this recipe, it's critical to use starchy baking potatoes like russet Burbanks or Idahos. Waxy, or boiling, potatoes brown and burn to easily.

Preparation

Step 1

1. soak the potatoes in cold water 30
minutes; drain and blot dry. Preheat
the oven to 375 degrees.
2. In a medium bowl, combine the potatoes
egg whites, flour, scallions and salt.

FORM INTO 12 PANCAKES

3. In a large non stick skillet over
medium heat, heat one-third of the
oil. Cook the pancakes, 4 at a time,
until just golden, about 2 minutes
on each side, transfer to a baking
sheet. Repeat with the remaining oil
and pancakes. Bake until crisp and
cooked through, 5-7 minute.