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Recipe by:
Barbara
Pollack
Yield: 6 fairly thick 2inch latkes
Combine all ingredients, except oil for frying. This makes a thick batter. (If you prefer, you can add water to make latkes spread, but this increases cooking time.)
Fry in oil, flattening as you form the latkes. Wait until browned on the underside, and firmly set, before flipping.
Drain on paper
towel. Serve with sour cream.
Reprinted from CarbHealth Magazine December 2003.
NUTRITIONAL INFORMATION
Per latke:
Carbs: 1.4g
Calories: 68
Fiber: 0.3g
Fat: 5.7g (2.1g sat)
Protein: 3g
ECC: 1.1g
