Sweet Potato Latkes
Ingredients
- 6 C. peeled and finely shredded sweet potatoes
- 2 C. finely shredded zucchini
- 1 C. finely shredded onions
- 1/4 C. lemon juice
- 1 tsp no-salt herb blend
- 1 1/2 C. egg substitute
- 1 2/3 C. unbleached flour
- 1/4 C. chopped fresh flat-leaf parsley
- 6 tsp canola oil, divided
Directions
In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour and parsley. In a large no-stick frying pan or griddle over medium-high heat, warm 2 tsp. of the oil. Drop a tablespoon of the batter into the pan and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the latkes. Cook for about 2 minutes per side, or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp. oil as needed, until all the batter has been used.
Yield: 6 servings
