My boyfriend loves potato pancakes, so I decided I would attempt to make them for him on Friday.   I picked a recipe from my newest Cooking Light cookbook,  “Cooking Light Way to Cook”  because it was a little healthier than classic recipes.  They turned out really good, but I didn’t have a working camera this weekend, so no pictures :(.

Basic Potato Latkes

2 pounds baking potatoes, peeled

1 small onion (about 6 ounces), peeled

1/4 cup egg substitute

2 tablespoons all-purpose flour

1 teaspoon of kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons canola oil, divided

1. Shred potato and onion using the shredding blade of a food processor (I don’t have this so I just used a box grater.) Combine shredded potato and onion in a colander over a large bowl, tossing well to combine.   Let mixture stand 15 minutes, pressing occasionally with the back of a spoon until most of the liquid drains off.  Remove colander from bowl. Carefully pour off the potato liquid, reserving thick white layer of potato starch in the bottom of the bowl.  Discard potato liquid.

2.  Combine egg substitute and next 3 ingredients in small bowl, stirring with a whisk.  Add egg mixture to potato starch in large bowl, stirring well with a whisk.  Add potato mixture and parsley to bowl,  tossing well to combine.

3. Heat a 12-inch nonstick skillet over medium-high heat.  Add 1 1/2 tablespoons oil to pan, swirling to coat.   Add potato mixture in 1/4 cupfuls to pan to form 6 latkes; flatten slightly.  Cook 4 minutes on each side or until golden brown.  Remove latkes from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons oil and remaining potato mixture.  Yield: 6 servings  (serving size: 2 latkes)

Calories 208; fat 7.2g; protein 4.9g; carb 32.3g; fiver 2.6g; chol 0 mg.

Enjoy!

-K