Shredded Potato and Carrot Latkes
by skjsjwilkins
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INGREDIENTS
- 1 lb. russet potatoes ; peeled and grated
- 1/2 lb. carrots ; peeled and grated
- 1 small onion ; grated
- 1 lg. egg
- 1/4 cup All purpose flour
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
1. Preheat oven to 425. Line 2 large backing sheets with parchment paper.
2. Line colander with paper towels or clean kitchen towel. Add grated potatoes, carrots and onion; let drain, then squeeze out any liquid with your hands.
3. In large bowl, mix egg, flour, zest, salt and pepper; add potato mixture and stir to combine.
4. Drop potato mixture in mounds, using 1/4 cup measure, onto prepared baking sheets. Press each one slightly to flatten into a 3-inch round (about 1/4 inch thick).
5. Coat tops of latkes with nonstick spray; bake for 15 minutes. Rotate pans in oven and bake until browned and crispy, about 15 more minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (103g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 76 | ||
| Calories from Fat: 1 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 23mg | 1 % | |
| Potassium 352mg | 9 % | |
| Total Carbohydrate 17.3g | 5 % | |
| Dietary Fiber 1.9g | 8 % | |
| Sugars, other 15.4g | ||
| Protein 2g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 76
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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