Shredded Potato & Carrot Latkes

55
Shredded Potato & Carrot Latkes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb russet potatoes, peeled and grated

  • ½

    lb carrots, peeled and grated

  • 1

    small onion, grated

  • 1

    large egg

  • ¼

    cup all purpose flour

  • 1

    tsp grated lemon zest or orange zest

  • 1

    tsp salt

  • ¼

    tsp black pepper

Directions

Preheat oven to 425. Line 2 large baking sheets with parchment paper. Line colander with paper towels. Add grated potatoes, carrots, and onion. Let drain, then squeeze out any liquid with hands. In large bowl mix egg flour, zest, salt and pepper; add potato mixture and stir to combine. Drop potato mixture in mounds, using 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3 inch round (about 1/4 inch thick). Coat tops of latkes with nonstick spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 minutes. 2 per serving. 78 calories, 1 gram total fat, 0 sat fat, 318 mg sodium, 15 g carb, 2 g sugar, 2 g fiber 3 g protein.


Nutrition

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