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Crispy Broccoli Slaw Latkes

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Kenzie Faris

Community Coordinator

Latkes are a fantastic dish that you can use to bulk up meals or serve complete on their own. With the crispy, crunchy, potato-y deliciousness packed into each Latke, it’s easy to see why these are a favorited during this season and year-round. Looking for ways to change up your Latkes? Try this broccoli packed option for a lower macro option (while still crunchy and delicious).

POTATO & BROCCOLI SLAW LATKES

Yield: 14 latkes Serving Size: 1 latke

Ingredients

  •  3 cups (364g) shredded Russet potatoes (~1 large potato)
  •  1⁄2 medium yellow onion (84g), diced
  • 2 cups (141g) broccoli slaw
  • 1/3 cup (55g) white whole wheat flour
  • 1 tsp salt
  • 1⁄2 tsp pepper
  • 2 eggs + 2 egg whites, whisked
  • 1/3 cup (50g) olive oil, divided into thirdsDirections
  1. Layer a plate with paper towels (to drain the potato & onion).
  2. Shred potato(es) using a food processor or box grater. Dice onion.
  3. Place potato and onion in between layers of paper towels and press or squeeze out as muchmoisture as possible.
  4. Toss potatoes, onion, broccoli slaw, flour, salt, and pepper until coated.
  5. Add egg mixture and toss until evenly combined. Set aside for 10 minutes while oil heats up.
  6. Pour 1/3 of oil into a medium saucepan over medium to medium high heat.
    • Oil will be ready when you wet your hand and splash a few drops of water onto it and it sizzles

7. Stir mixture (it’s okay if some liquid separates) and scoop 1⁄4 cup onto pan and repeat until pan is nicely full but latkes aren’t touching.

    •  You may need to flatten out the latkes with the back of the measuring cup.
  1. Cook ~4-6 minutes per side, or until golden brown. Flip and cook the other side until goldenbrown, another 4-6 minutes.
  2. While latkes are cooking, prep another plate by lining it with clean paper towels.
  3. Once latkes are done, transfer to the prepared plate so the paper towels can absorb excess oil.
  4. Repeat steps 4-8 until batter is all used.
  5. Serve warm with low-fat sour cream (or plain Greek yogurt) or applesauce. Enjoy!

Notes

  • These are best served fresh, but you can reheat in the oven at 350 degrees for 10-15 minutes, or until crispy.Store in air-tight container in the fridge for up to 4 days or freeze for up to 2 months.

MACROS (per 1 latke)

Calories – 88 Carbohydrates – 7g Fat – 6g
Protein – 3g
Fiber – 1g
Sugar – 1g
Sodium – 187mg

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