SC - Holiday dreams OT OOP

[Seton1355 at aol.com]

Hi Fiona,
How about these.  for latkes.  Although any vegetable can be used as long as 
it is ground up and drained of it's natural moisture.
Or... If you don';t care about low-fat. You can always drop spoonfuls of the 
mixture into hot oil to fry for about 2-3 minutes per side
Phillipa Seton

Low-Fat Potato Latkes

3 teaspoons vegetable oil, preferably canola
2 lbs russet (Idaho) potatoes (4-5), peeled
3/4 cup finely chopped  onion (about 1 medium onion)
1/4 cup all-purpose white flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten

Set oven racks at middle and lower positions of the oven. Preheat oven
to 450 degrees.

Prepare 2 baking sheets by brushing with 1 teaspoon oil on each sheet.

Grate potatoes using hand grater or shredding blade of food processor.
Place in a large bowl; add onions, flour, salt and pepper; toss to mix
well.  Add egg, egg white and remaining 1 teaspoon oil; toss to mix.

Drop onto prepared cookie sheets by rounded tablespoonfuls and press
lightly to form cakes.  

Bake for 10 minutes, or until golden brown on the bottom.  Turn latkes
over, switch position of baking sheets, and bake about 5 more minutes,
or until golden brown.

Transfer to a platter, arranging browned-side up, and serve with no-fat
sour cream or applesauce, or both.

May be made ahead and stored overnight in fridge.  Reheat at 350 for 10
minutes.

Makes about 24 latkes.

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