Potato Latkes

Just finished the first portion of Critical Mass Performance Group's Polish Project. Inspired by several weeks worth of research, I decided to try to make healthified latkes. Brought these to the rest of my cast and they were gone in a hot second. :)

Potato Latkes
~20 little potato pancakes

1/3 cup egg whites
1 clove garlic, minced
2 green onion stalks, chopped
3 tbsp sweet sorghum flour
3/4 tsp sea salt (more to taste)
~15 turns of a pepper grinder
3.8 lbs small red potatoes, cut into quarters

Preheat oven to 450 F.

Combine egg whites, onions, garlic, flour, salt, and pepper in a large bowl.

Shred the potatoes - you can do this using a normal food shredder or you can do what I did and throw them in the food processor with the shredding mechanism on (or not). The main idea is to achieve a coarse consistency. If you use just a normal food processor, use it on pulse and don't let it get too mushy.

Take the shredded potatoes and drain in a colander over a bowl, pressing at the potatoes to squeeze out any extra moisture. [I did this in several waves, dumping the squeezed potato shreddings into the bowl as I finished with them because my colander is teeeensy. :) ] Pour off the potato water from the bowl and there should be a thick, white residue on the bottom. That is potato starch. I used about half of that in my recipe. You can use more or less, depending on your personal taste.

Mix all ingredients together well. Then scoop a large spoonful onto a cookie sheet lined with parchment paper, then flatten it out a bit. You'll want to leave a good couple inches between each pancake.

Put in the oven for 15 minutes, then take out, flip over, and put in for another 15 until they are nice and crispy. Serve with non-fat sour cream or applesauce (the applesauce combo is my favorite) or just munch plain. :)

Go on. Have a peace. Have two. :)