Potato Latkes

Potatoes just rock in my world. Between those and cheese, well that's where my thighs came from...well, and Mexican food...and chocolate. Okay, I digress. This recipe is a lighter version of those yummy deep fried latkes. You'll note I have now totally gone to whole wheat flour in my recipes. Honestly I don't taste a difference in this type of cooking but it does give a nutty sort of flavor in some things. In the gumbo I think it actually made it better although I did worry at first taste.

These are yum - yum - yummy although they are still a little bit of a splurge once in a while it is worth it to have something you feel is a little sinful! On the oil, use olive for dinner or a non-flavored oil for breakfast.

UPDATE: I made these again recently and found that if I stick them in the oven at about 400 degrees for about 5 minutes (?) they really "firm" up. I just watched them closely until they were ready. The test is my husband didn't know they were "diet" food - he loved them.

1 lb Potatoes, peeled and grated
1 Onion,grated
2-1/2 Tbs whole wheat flour
2 Egg Whites (I use the egg whites in the carton-I suppose egg beaters would work too.)
1/2 t Salt
1/8 t White pepper (you can use black pepper and the world won't come to a screeching halt)
Cooking spray
1/4 c oil

In a small bowl, combine first 6 ingredients until blended. Spray pan with non-stick cooking spray then heat 1/8 cup of oil in a fry pan. When the oil is hot, scoop a heaping tablespoon of latke batter into oil. Continually turn latkes over until they are brown on both sides and potatoes are cooked. Remove latkes from pan and place on dish with paper towels for draining. Repeat with remaining latkes until all the batter is used adding oil as needed and allowing to get hot.

Serve with fat free sour cream and/or Splenda apple sauce.