Potato and Parsnip Latkes

Potato and Parsnip Latkes from the Public Health Cookbook, Seattle and King County Office of Public Health—original source of recipe, in the public domain
 * Cook Time: About 30 minutes
 * Serves: 5

Ingredients

 * 2½ cups peeled and shredded baking potato
 * 1¼ cup shredded parsnip
 * 1¼ cup peeled and shredded sweet potato
 * 1 teaspoon salt
 * ¼ cup all-purpose flour
 * 1¼ cups onion, chopped
 * ½ teaspoon fresh ground black pepper
 * 2 large egg whites
 * non-fat cooking spray
 * non-fat sour cream
 * ¼ cup chopped green onion

Directions

 * 1) Place a colander in the sink and line with paper towels.
 * 2) Add the shredded baking potato, parsnip, sweet potato and sprinkle with the 1 teaspoon salt.
 * 3) Let stand for about 15–20 minutes.
 * 4) Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid then transfer mixture to a large bowl.
 * 5) Add flour, onion and pepper and toss well.
 * 6) Add egg whites and mix well.
 * 7) Spray a large skillet with nonfat cooking spray then heat to medium-high heat.
 * 8) Spoon ⅓ cup of the batter into the skillet and cook 4–5 minutes on each side or until browned.
 * 9) Repeat with rest of mixture.
 * 10) Serve latkes with a dollop of non-fat sour cream sprinkled with chopped green onion.