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m (Elocina's Potato and Parsnip Latkes moved to Potato and Parsnip Latkes: recipe came from the Seattle & King County Public Health Cookbook)
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[http://www.metrokc.gov/HEALTH/nutrition/recipes/latkes.htm 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
{{Recipes Top Right}}
 
 
* '''Cook Time''': About 30 minutes
by user [[User:Elocina|Elocina]]
 
 
* '''Serves''': 5
   
 
== Ingredients ==
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[[Image:Latkes-5708.jpg|200px|right]]
 
 
* 2½ cups peeled and shredded [[potato|baking potato]]
 
 
* 1¼ cup shredded [[parsnip]]
==Info==
 
 
* 1¼ cup peeled and shredded [[sweet potato]]
'''Cook Time''': About 30 minutes
 
 
'''Serves''': 5
 
 
==Ingredients==
 
* 2 1/2 cups peeled and shredded [[baking potato]]
 
* 1 1/4 cup shredded [[parsnip]]
 
* 1 1/4 cup peeled and shredded [[sweet potato]]
 
 
* 1 teaspoon [[salt]]
 
* 1 teaspoon [[salt]]
* 1/4 cup all-purpose [[flour]]
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* ¼ cup [[all-purpose flour]]
* 1 1/4 cups [[onion]], chopped
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* 1¼ cups [[onion]], chopped
* 1/2 teaspoon fresh ground [[black pepper]]
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* ½ teaspoon fresh ground [[black pepper]]
* 2 large [[egg white|egg whites]]
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* 2 large [[egg white]]s
* [[Nonfat cooking spray]]
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* non-fat [[cooking spray]]
* [[Nonfat sour cream]]
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* non-fat [[sour cream]]
* 1/4 cup chopped [[green onion]]
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* ¼ cup chopped [[green onions|green onion]]
 
==Directions==
 
1.Place a colander in the sink and line with paper towels. Add the shredded baking potato, parsnip, sweet potato and sprinkle with the 1 teaspoon salt. Let stand for about 15-20 minutes.
 
 
2.Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid then transfer mixture to a large bowl.
 
 
3.Add flour, onion and pepper and toss well.
 
 
4.Add egg whites and mix well.
 
 
5.Spray a large [[skillet]] with nonfat cooking spray then heat to medium-high heat.
 
 
6.Spoon 1/3 cup of the batter into the skillet and cook 4-5 minutes on each side or until browned. Repeat with rest of mixture.
 
 
7.Serve latkes with a [[dollop]] of [[nonfat sour cream]] sprinkled with chopped [[green onion]].
 
 
 
 
{{Reviews}}
 
   
 
== Directions ==
  +
# Place a colander in the sink and line with paper towels.
 
# Add the shredded baking potato, parsnip, sweet potato and sprinkle with the 1 teaspoon salt.
  +
# Let stand for about 15–20 minutes.
 
# Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid then transfer mixture to a large bowl.
 
# Add flour, onion and pepper and toss well.
 
# Add egg whites and mix well.
 
# Spray a large [[skillet]] with nonfat cooking spray then heat to medium-high heat.
 
# Spoon cup of the batter into the skillet and cook 4–5 minutes on each side or until browned.
  +
# Repeat with rest of mixture.
 
# Serve latkes with a dollop of non-fat [[sour cream]] sprinkled with chopped [[green onions|green onion]].
   
 
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[[Category: Recipes]]
 
[[Category: Recipes by User Elocina]]
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[[Category:Jewish Vegetarian]]
[[Category: November 21, 2007]]
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[[Category:Pancake Recipes]]
[[Category: November 2007]]
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[[Category:Parsnip Recipes]]
[[Category: Sweet Potato Recipes]]
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[[Category:Potato Recipes]]
[[Category: Parsnip Recipes]]
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[[Category:Sweet potato Recipes]]
[[Category: Potato Recipes]]
 
[[Category: Latke Recipes]]
 
[[Category: Pancake Recipes]]
 
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Latest revision as of 04:37, 6 December 2010

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

Latkes-5708

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.