Lightened Up Potato Latkes

0.0/5 rating (0 votes)
  • Prep: 15 min
  • Cook: 15 min
  • Ready in: 30 min
  • Srv: 4
Lightened Up Potato Latkes


  • 2 1/2 cups shredded, unpeeled russet potatoes (about 1 lb.)
  • 1/2 cup grated onion
  • 1/3 cup peeled shredded carrot
  • 1/3 cup flour
  • 2 tablespoons snipped fresh chives
  • 1 teaspoon kosher salt
  • 1/4 tsp. freshly ground pepper
  • 1 egg + 1 egg white
  • 2 tablespoons vegetable oil, divided


  1. Scrub potatoes and coarsely grate. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. 

  2. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until very hot.  Spoon about 1/4 cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3 to 4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides.  

  3. Drain on paper towels.  Repeat with remaining oil and potatoes.  Serve immediately with chunky applesauce and low-fat sour cream.  

Leave a comment

You are commenting as guest.