Latkes (Potato Pancakes)

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1-1/2 cup shredded potato (can use frozen Simply Potato Shreds)
2 tbsp. oat flour (or 2 tbsp. rolled oats milled into flour)
1/4 cup chopped onion (or 4 tbsp. dried onion)
1/4 cup water
1 pinch salt
1 pinch freshly ground black pepper

INSTRUCTIONS

Mix flour and water; add onions and potato. Add a bit more water, if needed, to form thick pancake batter. Fry until golden brown with some darker spots in non-stick pan with a 1/2-second spray of Pam. Serve with applesauce. Makes 4 large pancakes.

CHEF COMMENTS

Recipe from the Healthy Heart Handbook.

I've had very good results with the plastic bags of frozen Simply Potato, a shredded potato that is the only one I could find without added oil. More costly than shredding your own potato, it saves time and also makes excellent hash browns (add onions, fry in non-stick pan, no oil). Putting a little rolled oats into a blender or coffee mill makes oat flour in a jiffy. No need to go out and buy and store oat flour.

* can substitute 2 tbsp. rolled oats milled into flour

Tagged: jewish, potatopancakes add tags

Have you made it? What'd you think?

Log in to review this recipe.