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Potao Latkes

3 tsp vegetable oil, preferably canola
2 lbs russet (Idaho) potatoes (4-5), peeled
3/4 cup finely chopped red onion (about 1 medium)
1/4 cup all-purpose white flour
1 tsp salt
1/4 tsp freshly ground black pepper
1 large egg, lightly beaten
1 large egg white, lightly beaten

Set oven racks at middle and lower positions and preheat oven to
450. Prepare 2 baking sheets by brushing with 1 tsp (each) of oil.

Grate potatoes using hand grater or shredding balde of food processor.
Place in a large bowl; add onions, flour, salt and pepper; toss to
mix well. Add egg, egg white and remaining 1 tsp oil; toss to mix.

Drop onto prepared cookie sheets by rounded tablespoonfuls and
press lightly to form cakes. Bake for 10 minutes, or until golden
brown on the bottom. Turn latkes over, switch position of baking
sheets, and bake about 5 more minutes, or until golden brown.

Transfer to a platter, arranging browned-side up, and serve with
no-fat sour cream or applesauce, or both.

May be made ahead and stored overnight in fridge. Reheat at 350
for 10 minutes.

Makes about 24 latkes.


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