3 pounds russet potatoes (about 6 large)
1 large yellow onion
6 egg whites
1/4 cup all-purpose or potato flour
1 tsp. salt
Freshly ground black pepper, to taste
Canola oil spray
Low-fat sour cream or applesauce for garnish (optional)
Place two non-stick baking sheets in the oven and turn on heat to 450 degrees.
Peel potatoes and onion. Coarsely grate potatoes and onion separately, using either a hand grater or a food processor.
Place grated potatoes in a large bowl of cold water to soak 10 minutes, then drain well in a colander. (Soaking slows down the rate at which potatoes will turn brown.) Squeeze out by hand, using double sheets of paper to remove excess water. Potatoes should be as dry as possible.
Put the potatoes and onions in a mixing bowl. Stir in egg whites, flour, salt and pepper.
Remove the hot baking sheets from the oven and spray with oil. Working carefully to avoid burns, spoon pancake mixture onto the hot sheets to make 3-inch pancakes. Bake until golden brown (about 15 to 20 minutes per side), turning once with a sharp-edged spatula. When flipping the pancakes, put them down in the areas still covered with oil.
Serve with low-fat sour cream at room temperature or warm applesauce.
Makes about 32 3-inch latkes.
Per latke: 45 calories, 0 g. total fat (0 g. saturated fat), 10 g. carbohydrate,
2 g. protein, less than 1 g. dietary fiber, 85 mg. sodium.