Sunday, January 31, 2010

Carrot Parsnip Pancakes

Hannukah or no Hannukah, these latkes are worth making! Totally delish and totally low calorie. I doubled the recipe and we devoured them all in 2 days. They reheat nicely in the oven.  Would be great for lunch or dinner served with soup or a salad.
recipe tweaked from a Weight Watchers recipe
Carrot-parsnip latkes
2 latkes = 1 WW point

3/4 lb. carrots, peeled and finely grated
3/4 lb. parsnips, peeled and finely grated
1 medium onion, peeled and finely grated
2 large egg whites and 1 large egg --lightly beaten
1/4 cup plain dried breadcrumbs or 1/4 cup all purpose flour
2 tsp chopped fresh thyme (I left this out and they were fine.)
1/4 tsp salt
1/8 tsp coarsely ground black pepper

1. Preheat the oven to 200 degrees.
2. Stir the grated carrots, parsnip and onion in a large bowl. Add the egg whites and egg, breadcrumbs, thyme, salt and pepper and mix well.
3. Spray a large nonstick skillet with cooking spray and set over medium heat. Drop 1/4 cupfuls of the batter onto the hot skillet and press each mound into a 3-inch pancake. Cook the latkes until browned and cooked through, about 8 minutes per side. Transfer the latkes to a baking tray and put in the oven to keep warm.
4. Repeat with the remaining batter to make 16 latkes in all.


Annette said...

modifications I would make would be:

1. don't peel the carrots
2. use whole wheat flour or bread crumbs from ezekiel (whole sprouted grain) bread

Wendy and Sophia said...

Great suggestions! Please elaborate for our readers about the benefits of not peeling the carrots.

Jayne said...

Can you use flax eggs in this instead of real eggs?

Wendy said...

Jayne-This recipe is a blast from my past! A few months after I posted this recipe, I started cooking without eggs. I have no idea if these would work with an egg substitute. I have never tried it. If you try it, please let us know!

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