Prep time: 15 minutes
Cook time: 12 to 16 minutes total
- 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
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. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick 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. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.
Makes 4 servings.
Nutrition Information (per serving): Calories: 216; Fat: 8 g (Sat fat: 1 g; Poly fat: 5 g; Mono fat: 2 g); Carbohydrates: 30 g; Protein: 6 g; Fiber: 3 g; Vitamin C: 13 g; Potassium: 425 mg