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Vegetable Latkes
- prep: 0 hr
- cook: 30 min
- total: 30 min
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This lighter take on the classic recipe will be gobbled up as quickly as the original—and is still best served with applesauce and sour cream.
Ingredients
- 1 large parsnip, peeled and shredded
- 2 large russet potatoes, scrubbed and shredded
- 2 large carrots, peeled and shredded
- 3 leeks (white and light green parts only) or 1 onion, chopped
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs, beaten
- Salt and pepper to taste
- 1/2 cup vegetable oil
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 271 % Daily Value *
- Total Fat: 19 g 29%
- Saturated Fat: 3 g 13.45%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 100 mg 4.15%
- Calcium: 38 mg 3.81%
- Potassium: 63 mg 1.79%
- Magnesium: 0 mg 0%
- Iron: 1 mg 8.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 24 g %
- Dietary Fiber: 2 g 7.04%
- Sugar: 10 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 3.42%
- Vitamin C 13.07%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
