Recipe - Hanukkah Latkes

3 cup Baking potato; 1 One fourth pounds,
cubed and peeled
2 tablespoon Allpurpose flour
One half teaspoon Salt
One fourth teaspoon Baking powder
1/8 teaspoon Pepper
2 Egg whites
1 small Onion; quartered
1 tablespoon Vegetable oil; divided
6 tablespoon Nonfat sour cream
Sliced green onions;
optional

Place the first 7 ingredients in a food processor. Pulse 20 times or until
potato is very finely chopped. Heat One half teaspoon oil in a large nonstick
skillet over mediumhigh on about 1 heaping tablespoon batter per pancake
into skillet; cook 1One half minutes on each side or until browned. Repeat
procedure with remaining oil and batter.

NOTES : Serve pancakes with sour cream; garnish with green onions, if
desired. Serving size: 4 pancakes and 1 tablespoon sour cream. Recipe by:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 130

Posted to JEWISHFOOD digest V97 #307 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 24, 1997