We has these last night with applewood smoked porkchops, homemade applesauce, and riesling. YUM. It was a perfect Fall meal.
The latkes do require a bit of prep (I really need to invest in a food processor with fancy blades for shredding and such), but otherwise they are fairly quick and easy. I’ve made them several times and am always happy with the result. Baking them instead of frying keeps the fat content low, and the reheat beautifully in a skillet.
1.5 pounds potatoes
1/4 c. eggbeaters
1/4 c. flour
preheat oven to 450. Spray a nonstick cookie sheet with cooking spray.
Peel Potatoes and grate into a small bown.
Peel and grate parsnips and onion into a second bowl.
Squeeze the liquid out of the potatoes, a few handfulls at a time. Add potato to the parsnip and onion, and reserve liquid.
Let the potato liquid sit for a few minutes, until the starch settles to the bottom. Pour liquid off top. To the starch, add egg, flour, salt and pepper to form a paste. Add the shredded vegetables and mix well.
Form into 8 patties, and place on cookie sheet. Bake for 15 minutes, until bottoms are browned. Spray the tops with a little cooking spray, and turn them over. Cook another 5-7 minutes.
Makes 8 servings. Approx. 2 Points each.