vegetable latkes

Grandmothers might think our vegetable griddlecakes aren't traditional Latkes. They're right. The confetti shredded carrot, yellow squash and zucchini contribute lots of eye appeal as well as enhance the flavor of the traditional grated potatoes version. Our latkes are also baked in a hot oven until crispy, not pan fried in oil. Serve these with plain yogurt, sour cream, or cinnamon-spiked applesauce.

Grate the potatoes into a large bowl. Cover with water so they won't brown and set aside. Grate the onion, carrot, yellow squash and zucchini. Rinse the potatoes of their starch and drain well. Combine the potatoes, onion, carrot, yellow squash and zucchini. Add the flour, salt, baking powder, black pepper and eggs and mix well. Using an 8-ounce scoop as a measure, form into 1/2-inch thick round pancakes about 4 inches across the top. Place on a baking pan lined with parchment paper. Brush or spray the tops lightly with the canola oil. Bake in a 425º F oven until golden brown and crispy.

Tip: You may use the lid of a large jar to form the pancakes. Line the lid with plastic wrap and press the vegetable mixture in until a pancake is formed. Unmold on the baking pan and bake.

Per serving: calories 150; calories from fat 30; calories from saturated fat 5; protein 5 g; carbohydrate 26 g; total fat 3 g; saturated fat 0.5 g; cholesterol 55 mg; sodium 410 mg; 20% calories from fat