12-15 Latkes (4-5 servings)


  • 1 1/2 pounds Yukon Gold or Russet Potatoes
  • 1 medium onion
  • 1/4 cup flour
  • 2 egg whites
  • Salt and pepper to taste


  1. Preheat oven to 450 degrees F.
  2. Peel, cut and shred potatoes and onion, using either a grater or a food processor.
  3. Place a large baking sheet in hot oven.
  4. Empty shredded potatoes and onion into a colander and squeeze out as much excess moisture as possible.
  5. Transfer potato and onion mixture to a large bowl. Add flour, egg whites, salt, and black pepper, and combine.
  6. Remove baking sheet from oven. Coat very briefly with nonstick cooking spray or line with parchment paper to make crispier latkes without sticking.
  7. Form 2-2 1/2-inch flattened rounds with the potato mixture and place on hot baking sheet.
  8. Return baking sheet to oven and cook for 7-8 minutes each side, until crisp and golden.
  9. Optional: serve with unsweetened applesauce and fat free sour cream.
Nutritional Facts (per serving): 190 Calories (6.5g Protein, 41g Carbs, 0.5g Fat)