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Baked Vegetable Latkes

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Ingredients
  Potato 1 Large (peeled)
  Carrots 2 Medium (peeled)
  Zucchini 1 Small
  Parsnip 1 Small (peeled)
  Onion 1 Small
  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
Directions

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.

Recipe Summary

Cuisine: 
Jewish
Course: 
Breakfast
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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

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Baked Vegetable Latkes Recipe