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. Source: EatingWell Magazine, November/December 2017

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees 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 1/4 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.

Nutrition Facts

215 calories; 14.4 g total fat; 2 g saturated fat; 328 mg sodium. 406 mg potassium; 18.4 g carbohydrates; 4.3 g fiber; 4 g sugar; 3.8 g protein; 34 IU vitamin a iu; 15 mg vitamin c; 46 mcg folate; 54 mg calcium; 1 mg iron; 29 mg magnesium;