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Lite Potato Latkes (Potato Pancakes)
from Cooking Light Magazine

Yield: 12 servings
Time:
Difficulty Level: Medium

Ingredients:

• 4 cups shredded peeled baking potato (about 1 ½ pounds) you can also use Simply Potatoes hashbrowns
• 1 cup grated fresh onion (about 2 medium)
• ¼ cup all-purpose flour
• 1 teaspoon chopped fresh thyme
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 large egg
• 1 large egg white
• 3 tablespoons olive oil, divided

Directions:

Combine potato and onion, squeeze moisture from potato mixture over a sieve. Lightly spoon the flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg white) in a large bowl. Divide mixture into 12 equal portions; squeeze out any remaining liquid. Shape each into a ¼-inch-thick patty.

Heat 1 ½ tablespoons oil in a large nonstick skillet over medium heat. Add 6 patties; cook 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties. Serve with light sour cream and natural apple sauce. Yield: 12 servings (serving size: 1 patty).

NOTE: Drain patties on paper towels or brown paper to eliminate any excess oil