Swap the potatoes for other root vegetables, such as parsnips and celery root, and you'll be rewarded with fewer calories and more fiber than in traditional latkes. Serve with sour cream and applesauce, if desired.
Nutrition per serving may change if servings are adjusted.
4 medium parsnips (about 1¼ pounds), peeled and cored if necessary
1 small celery root (celeriac; about 1 pound), peeled
4 large egg whites, lightly beaten
¼ cup white whole-wheat flour
2 tablespoons chopped chives, plus more for garnish
1 teaspoon whole-grain mustard
¾ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon baking powder
8 tablespoons extra-virgin olive oil, divided
Crème fraîche or sour cream for garnish (optional)
Preheat oven to 300°F.
Shred parsnips and celery root. Combine egg whites, flour, chives, mustard, salt, pepper and baking powder in a large bowl. Stir in the shredded vegetables.
Heat 2 tablespoons oil in a large skillet over medium heat. Cook 4 pancakes per batch, using about ¼ cup of batter for each. Cook until golden, 2 to 3 minutes per side. Keep warm in the oven. Repeat for 3 more batches, using 2 tablespoons oil for each batch. Serve topped with crème fraîche (or sour cream) and chives, if desired.
215 calories;14 g fat(2 g sat); 4 g fiber; 18 g carbohydrates; 4 g protein; 46 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 34 IU vitamin A; 15 mg vitamin C; 54 mg calcium; 1 mg iron; 328 mg sodium; 406 mg potassium