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.