Ingredients

2 1/2 C. shredded, peeled russet potatoes (a little over 1 lb.)

1/3 C. shredded carrot

1/3 C. grated onion

1/3 C. unbleached flour

3 TBSP snipped fresh chives

1 tsp Sea Salt

1/4 tsp freshly ground pepper

1 egg + 1 egg white

Olive oil

Organic unsweetened applesauce and organic plain yogurt

Preparation

  1. Scrub potatoes, peel and coarsely grate (using a cuisinart food processor if you have one). Immediately place grated potatoes in a bowl of ice water to keep potatoes from discoloring.
  2. Stir together onion, caroot, flour, chives, salt, pepper, eggs in medium bowl. Drain potatoes in colander then place a handful at a time in paper towel to squeeze out excess water. then add potatoes to egg mixture.
  3. Heat 1 TBSP olive oil in a cast iron skillet over medium heat until hot. Spoon about 2 TBSP mixture into skillet and brown (cook for 3 - 4 minutes p/side). Flatten each pancake with spatula cook until golden brown.
  4. Have the oven set for 350 and use an oven safe plate to set cooked latkes on. Use paper towel to absorb excess oil. Repeat step 3 ’til finished.
  5. Serve with applesauce and yogurt.