Baked Vegetable Latkes
|Potato||1 Large (peeled)|
|Carrots||2 Medium (peeled)|
|Parsnip||1 Small (peeled)|
|Egg substitute||1⁄2 Cup (8 tbs) (fat-free)|
|Flour||1 1⁄2 Tablespoon (unbleached)|
|Baking powder||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon, freshly ground|
For the batter, use a food processor or fine shredder to grate or finely shred the potato, carrots, zucchini, parsnip and onion.
Squeeze any excess liquid from the vegetables and immediately transfer to a large bowl.
Stir in the egg substitute, flour, baking powder and pepper; mix well.
Spray 2 large cookie sheets with no-stick spray.
Using a tablespoon, spoon the batter onto the cookie sheets.
Then use the back of the spoon to slightly flatten each latke.
Bake at 425° for 10 to 15 minutes or until golden.
Serving size: Complete recipe
Calories 707 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 2.4 mg0.8%
Sodium 569.2 mg23.7%
Total Carbohydrates 124 g41.2%
Dietary Fiber 19.6 g78.3%
Sugars 24.6 g
Protein 28 g55.1%
Vitamin A 419.2% Vitamin C 197.6%
Calcium 44.3% Iron 45.2%
*Based on a 2000 Calorie diet