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1 1/2 pounds Jerusalem artichokes, (sunchokes), peeled and shredded
1 pound baking potatoes, peeled and shredded
1 large carrot, peeled and shredded
1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten
2 1/2 tablespoons olive oil, divided
6 tablespoons fat-free sour cream
Place artichokes, potatoes, and carrot in a large bowl, and toss gently to
combine. Lightly spoon flour into a dry measuring cup; level with a knife. Add
flour, salt, and pepper to artichoke mixture; toss gently to combine. Add egg
and egg white; stir just until combined.
Heat half of oil in a large nonstick skillet over medium-high heat. Spoon about
1/4 cup artichoke mixture for each of 9 latkes into pan. Cook 3 minutes on each
side or until browned. Remove from pan. Repeat procedure with remaining oil and
artichoke mixture. Serve with sour cream.
Yield: 6 servings (serving size: 3 latkes and 1 tablespoon sour cream)
Source: Cooking Light, OCTOBER 2004
Formatted by Chupa Babi: 07.15.08
CALORIES 216 (28% from fat); FAT 6.6g (sat 1g,mono 4.5g,poly 0.6g); IRON 3.7mg;
CHOLESTEROL 38mg; CALCIUM 54mg; CARBOHYDRATE 32.1g; SODIUM 445mg; PROTEIN 6.8g;
FIBER 3.1g
Use the shredder blade of a food processor to quickly shred the artichokes,
potato, and carrot. Cook the latkes soon after combining the ingredients so the
mixture does not become watery; if this happens, though, remove the mixture
from the liquid using a slotted spoon.
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