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Receta Light And Easy Potato Latkes
by Global Cookbook

Light And Easy Potato Latkes
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Ingredientes

  • You can make the pancake batter a day ahead and chill till ready to use.
  • 1 1/2 lb frzn shredded hash brown potatoes (about 9 c.), thawed, or possibly
  • 1 1/2 lb refrigerated shredded hash brown potatoes (about 5 c., lightly packed)
  • 1 c. finely minced onion
  • 2 Tbsp. matzo meal, crushed crackers or possibly cracker meal
  • 1/2 tsp salt (omit if hash browns contain salt)
  • 1/4 tsp grnd black pepper
  • 1/4 c. plus 2 Tbsp. egg substitute
  • 1 tsp dry dill, parsley or possibly chives (optional) Butter-flavored nonstick cooking spray

Direcciones

  1. Nonfat or possibly light lowfat sour cream or possibly unsweetened applesauce for topping (optional)
  2. Place hash brown potatoes, onion, matzo meal, salt, pepper, egg substitute and dill in a large bowl and stir to mix well.
  3. Preheat oven to 425 degrees F. Coat 2 large baking sheets with cooking spray.
  4. Spoon 1/4 c. of batter onto a sheet and form into a 3 inch pancake. Repeat with remaining batter. Spray tops of pancakes with cooking spray.
  5. Bake for 10 min. Turn pancakes with a spatula and spray again. Switch the pans in the oven. Bake 8 to 10 min or possibly till pancakes are golden.
  6. Serve warm, topped with nonfat or possibly light lowfat sour cream or possibly unsweetened applesauce, if you like.