Potato Pancakes

This recipe serves:  8

3 pounds Yukon gold potatoes
1 medium onion
1/3 cup flour
1/2 teaspoon baking powder
1 cup egg substitute, or 2 whole eggs plus 4 whites
salt
freshly ground black pepper
olive oil spray (or 2 tablespoons olive oil)

non fat or low fat sour cream
applesauce
1. Preheat a non-stick electric griddle to 450°F.

2. Peel the potatoes and onion and coarsely grate in a food processor fitted with a shredding disk, or on a box grater. Grab handfuls of the grated vegetables and squeeze tightly between your fingers to wring out as much liquid as possible.

3. Transfer the grated vegetables to a mixing bowl and stir in the flour, baking powder, egg substitute and a pinch of salt and pepper. (The potato pancakes should be highly seasoned.)

4. Spray the hot griddle with oil (or drizzle the oil on it and spread with a wooden spoon.) Spoon small mounds of potato mixture onto the baking sheet to form 3-inch pancakes, leaving 1 inch between each. Fry the pancakes on the griddle until golden brown, 6 to 8 minutes per side, turning once with a spatula.

5. Transfer to plates or a platter and serve immediately with sour cream and/or applesauce.

Serving Size: 3 potato pancakes

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