Potato latkes are a standard holiday dish, but they can be high in carbs and calories. This is an alternative recipe that uses other vegetables to boost nutrients and cut calories.
- 1/4 cup whole wheat flour
- 4 cups assorted root vegetables, peeled (beets, carrots, turnips, yams, sweet potatoes, etc.)
- 2 tsp. corn oil per batch
- 1/4 tsp. salt (optional)
- 1/4 tsp. freshly ground pepper (optional)
- Fat-free Greek yogurt/fat-free sour cream for serving
- Pear sauce or applesauce
1. Wash vegetables.
2. Peel all vegetables.
3. Grate vegetables.
4. Combine batches of 4 cups mixed grated vegetables with 1/4 cup whole wheat flour. You can mix any vegetables together that you like. For some combinations, you may wish to add salt, pepper, or any other spice you like.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
6. Use approximately 1/4 cup vegetable/flour mixture in a little of the oil and press with the back of a spatula to flatten into a 2-inch pancake. Cook until crispy and golden, about 1.5 to 3 minutes per side.
7. Transfer the cooked pancake to a baking sheet or plate to cool. Repeat steps 6 and 7 until you’ve made the whole batch.
8. Serve garnished with sour cream, pear sauce, or applesauce.
Pictured: potato & onion; yam & carrot; sweet potato, turnip, & beet
Recipe and photos by Ilise “Baker Babe” Reilly, manager of Lucille Roberts Flushing.