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Baked Vegetable Latkes Recipe
|Potato||1 Large (peeled)|
|Carrots||2 Medium (peeled)|
|Parsnip||1 Small (peeled)|
|Egg substitute||1⁄2 Cup (8 tbs) (fat-free)|
|Flour||1 1⁄2 Tablespoon (unbleached)|
|Baking powder||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon, freshly ground|
Serving size: Complete recipe
Calories 707 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 2.4 mg
Sodium 569.2 mg23.7%
Total Carbohydrates 124 g41.2%
Dietary Fiber 19.6 g78.3%
Sugars 24.6 g
Protein 28 g55.1%
Vitamin A 419.2% Vitamin C 197.6%
Calcium 44.3% Iron 45.2%
*Based on a 2000 Calorie diet
Squeeze any excess liquid from the vegetables and immediately transfer to a large bowl.
Stir in the egg substitute, flour, baking powder and pepper; mix well.
Spray 2 large cookie sheets with no-stick spray.
Using a tablespoon, spoon the batter onto the cookie sheets.
Then use the back of the spoon to slightly flatten each latke.
Bake at 425° for 10 to 15 minutes or until golden.