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Potato Pancakes (Weight Watchers)

By

JEWISH LATKES

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • 1 1/4 pounds baking potatoes,*
  • peeled and shredded
  • 2 egg whites
  • 3 tablespoons all-purpose flour
  • 2 scallion, minced
  • 3/4 teaspoon salt
  • 4 teaspoons vegetable oil
  • *In this recipe, it's critical to use starchy baking potatoes like russet Burbanks or Idahos. Waxy, or boiling, potatoes brown and burn to easily.

Details

Servings 4

Preparation

Step 1

1. soak the potatoes in cold water 30
minutes; drain and blot dry. Preheat
the oven to 375 degrees.
2. In a medium bowl, combine the potatoes
egg whites, flour, scallions and salt.

FORM INTO 12 PANCAKES

3. In a large non stick skillet over
medium heat, heat one-third of the
oil. Cook the pancakes, 4 at a time,
until just golden, about 2 minutes
on each side, transfer to a baking
sheet. Repeat with the remaining oil
and pancakes. Bake until crisp and
cooked through, 5-7 minute.

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