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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2017

Recipe Summary

40 mins
40 mins


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; protein 3.8g; carbohydrates 18.4g; dietary fiber 4.3g; sugars 3.8g; fat 14.4g; saturated fat 2g; vitamin a iu 34.2IU; vitamin c 14.6mg; folate 45.7mcg; calcium 53.6mg; iron 1.3mg; magnesium 29.4mg; potassium 406.4mg; sodium 328mg.