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Potato Latkes

3 pounds Yukon gold potatoes
1 medium onion
1/3 cup matzah meal, or unbleached white flour
1/2 tsp. baking powder
1 cup egg substitute, or 2 eggs plus 4 whites
3 tbsp. chopped parsley
1 dash kosher salt
1 dash ground black pepper
Olive oil spray (or 2 tablespoons olive oil)

1. Place non-stick baking sheets in the oven and preheat to 450°F.

2. Peel the potatoes and onion and coarsely grate in a food processor or a box

3. Take grated potatoes and squeeze out as much liquid as possible.

4. In a mixing bowl stir potato, matzah meal, baking powder, egg substitute,
parsley, salt and pepper.

5. Spray the hot baking sheets with olive oil spray or drizzle olive oil on it and
spread with a wooden spoon.

6. Spoon small mounds of potato mixture onto the baking sheet to form 2-1/2
inch pancakes, being sure to leave 1 inch between each.

7. Bake the latkes in the oven until golden brown, 6 to 8 minutes per side, turning once with a spatula.
(When you turn the latkes, try to flip them onto spots on the baking sheet that still
have oil.)

Nutritional Information
Total Servings 8
Calories 200
Fat 5g
Carbohydrate 33g
Fiber 4g
Protein 7g

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Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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