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Lightened Up Potato Latkes

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Prep: 20 min. •  Cook: 15 min. •  Serves: 4


  • 2 ½ c. (about 1 lb.) Biggins® potatoes, scrubbed
  • ½ c. grated onion
  • ⅓ c. peeled shredded carrot
  • ⅓ c. flour
  • 2 tbsp. snipped fresh chives
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground pepper
  • 1 egg + 1 egg white
  • 2 tbsp. vegetable oil, divided


Coarsely grate potatoes. Immediately place in a bowl of ice water to keep potatoes from discoloring; let stand for 5 minutes. Meanwhile, place the onion, carrot, flour, chives, salt, pepper and eggs in a medium bowl and stir well. Drain the potatoes and squeeze out moisture; stir into egg mixture. Heat 1 tablespoon oil in a large non stick skillet over medium-high heat until very hot. Spoon about ¼ cup of potato mixture for each pancake into skillet, cooking 4 at a time. Cook for 3-4 minutes per side, flattening with the back of a spatula and cooking until golden brown and crisp on both sides. Drain on paper towels. Repeat with remaining oil and potatoes. Serve immediately with chunky applesauce and low-fat sour cream.