3 lbs Yukon Gold Potatoes
1 Medium Onion
1/3 Cup Unbleached White Flour
1/2 tsp Baking Powder
1 Cup Egg Beaters
3 TBSP Chopped Parsley
Kosher Salt
Black Pepper
Olive Oil Spray
Reduced Fat Sour Cream
Place two of non stick baking sheets in the oven.
Preheat to 450 degrees.
Peel each potato and the onion.
Coarsely grate the potato and onion.
Place the vegetables on some paper towels.
Wring out as much liquid as you can.
Transfer them to a mixing bowl.
Stir in the flour, baking powder, egg beaters, parsley, salt, and pepper.*
Spray the hot baking sheets with oil.
Spoon small mounds of potato mixture onto the baking sheet to form 2 1/2 inch pancakes.
Leaving 1 inch between each latke.
Bake the latkes in the oven until golden brown, 7 to 8 minutes per side.
After the first side has cooked, flip with spatula onto an area that still has oil on it.
Serve this recipe with low fat sour cream.
*Make sure you add enough salt and pepper.
Latkes are intended to be seasoned generously.
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