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Ingredients
- 1 small onion
- 1 (1/2 lb) celeriac (celery root), peeled
- 1 1/4 lbs baking potatoes, peeled
- 2 large egg whites
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
- unsweetened applesauce (optional)
Details
Servings 8
Preparation time 20mins
Cooking time 45mins
Adapted from Www.weightwatchers.com
Preparation
Step 1
Place oven racks in upper and lower thirds of oven and preheat to 350F. Spray 2 large baking sheets with nonstick spray.
Coarsely grate onion into small bowl and coarsely grate celeriac into medium bowl. Coarsely grate potatoes into large bowl and add enough cold water to cover.
Whisk flour, egg whites, salt & pepper in another large bowl until smooth; stir in parsley and thyme.
Drain potatoes into colander; add onion. With hands squeeze out any excess liquid. Add potato mixture and celeriac to egg mixture; mix well.
Drop 8 heaping tablespoons of batter onto 1 baking sheet about 2 inches apart. With rubber spatula, press each mound into 3-inch pancake. Repeat with remaining batter and baking sheet, making a total of 16 pancakes. Lightly spray tops with nonstick spray. Bake until golden on bottom, about 15 minutes. Turn latkes, rotate baking sheets, and bake until cooked through, about 10 minutes.
Transfer latkes to rack and let cool completely. Transfer to large baking sheet sprayed with cooking spray and bake at 400F for 15-20 minutes until crisp & heated through. Serve with applesauce (if using).
Tip: These are great for make ahead. Transfer from skillet to large airtight container, place wax paper between layers of pancakes. Cover and freeze for up to 2 weeks. Thaw in fridge for 4 hours or room temperature for 1 hour then bake a directed above.
Per serving (2 latkes without applesauce): 85 calories, 0g fat, 0g sat fat, 0mg cholesterol, 144mg sodium, 19g carbs, 2g fiber, 3g protein, 23mg calcium. POINTS: 1
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