Potato and Parsnip Latkes

Potato and Parsnip Latkes from the Public Health Cookbook, Seattle and King County Office of Public Health—original source of recipe, in the public domain
* Cook Time: About 30 minutes
* Serves: 5
== Ingredients ==
* 2½ cups peeled and shredded baking potato
* 1¼ cup shredded parsnip
* 1¼ cup peeled and shredded sweet potato
* 1 teaspoon salt
* ¼ cup all-purpose flour
* 1¼ cups onion, chopped
* ½ teaspoon fresh ground black pepper
* 2 large egg whites
* non-fat cooking spray
* non-fat sour cream
* ¼ cup chopped green onion
== Directions ==
# Place a colander in the sink and line with paper towels.
# Add the shredded baking potato, parsnip, sweet potato and sprinkle with the 1 teaspoon salt.
# Let stand for about 15–20 minutes.
# Gather the ends of the paper towels together and squeeze the potato mixture to remove excess liquid then transfer mixture to a large bowl.
# Add flour, onion and pepper and toss well.
# Add egg whites and mix well.
# Spray a large skillet with nonfat cooking spray then heat to medium-high heat.
# Spoon ⅓ cup of the batter into the skillet and cook 4–5 minutes on each side or until browned.
# Repeat with rest of mixture.
# Serve latkes with a dollop of non-fat sour cream sprinkled with chopped green onion.
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Category:Jewish Vegetarian
Category:Pancake Recipes
Category:Parsnip Recipes
Category:Potato Recipes
Category:Sweet potato Recipes