Latkes (Potato Pancakes)
•1-1/2 lbs. Yukon gold potatoes, peeled
•8 oz (about 2 large) carrots, peeled
•8 oz. (about 2 large) parsnips, peeled
•1/2 cup diced onion
•1 Tbsp. part-skim ricotta cheese
•1/2 cup egg substitute (such as Egg Beaters)
•2 Tbsp. extra virgin olive oil
•Kosher salt and pepper to taste
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
Grate potatoes, carrots and parsnips. Working in small batches, press tightly between paper towels to squeeze out excess moisture. Transfer to a large bowl. Combine with remaining ingredients. Scoop mixture into muffin tins, packing down firmly. Bake 45-55 minutes until golden brown.
- Went for Subway instead.
- More potatoes and fewer carrots/parsnips
- More seasoning (not just S/P)
- Really press those suckers in the muffin tin