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Using the shredder blade on the food processor makes the prep time a lot faster.
Ingredients:
1 1/2 pounds sunchokes, shredded
1 pound baking potatoes, shredded
1 large carrot, shredded
1/3 cup all-purpose flour
1/4 tsp black pepper
1 large egg, lightly beaten
2 1/2 Tbsp olive oil, divided
6 Tbsp fat-free sour cream
Procedure:
Set olive oil and sour cream aside, mix all the remaining ingredients until smooth and well combined. Heat some of
the oil in a large skillet and cook the latkes, adding more oil as needed. The mixture may become watery before you
get it all cooked. Just pour it off or use a slotted spoon to remove the batter from the bowl.
Garnish with sour cream.
Serving Size:
6 servings
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