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Potato-Scallion Latkes

Submitted by christinavt

Makes 6 servings

Latkes are a classic Hanukkah dish. The patties are cooked in oil, symbolizing the small amount of oil in a temple lamp that burned for eight days, the miracle the holiday commemorates. Garnish with extra green onions. Cooking Light, DECEMBER 2007 potato, green onions, all-purpose flour, salt, egg whites, olive oil cvt

Ingredients

1 1/2	pounds (about 4 1/2 cups) shredded peeled baking potato (11363)
1/2	cup finely chopped green onions
2	teaspoons all-purpose flour
3/4	teaspoon salt
2	large egg whites
2	tablespoons olive oil, divided

Directions

Combine potato and onions; squeeze moisture from potato mixture over a sieve. Combine potato mixture, flour, salt, and egg whites in a large bowl. Divide mixture into 12 equal portions, and squeeze out any remaining liquid. Discard liquid. Shape each portion into a 1/4-inch-thick patty.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 6 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 1 tablespoon oil and 6 patties.