Recipe: Hanukkah Latkes

Hanukkah Latkes
Yield: 6 Servings
Source: Posted to JEWISH-FOOD digest V97 #307 by Bob & Carole Walberg

3 c baking potato; 1 1/4 pounds, cubed and peeled
2 tb all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/8 tsp pepper
2 egg whites
1 small onion; quartered
1 tb vegetable oil; divided
6 tb nonfat sour cream
sliced green onions; optional

Place the first 7 ingredients in a food processor. Pulse 20 times or until potato is very finely chopped. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high on about 1 heaping tablespoon batter per pancake into skillet; cook 1-1/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. NOTES : Serve pancakes with sour cream; garnish with green onions, if desired. Serving size: 4 pancakes and 1 tablespoon sour cream.