“Found this recipe in a nvel I was reading - A La Carte - By Tanita S. Davis. Haven't tried ityet, but sounds yummy.”
READY IN:
25mins
SERVES:
24
YIELD:
24 latkes
UNITS:
US

Ingredients Nutrition

  • 2 cups yellow squash, grated
  • 12 cup onion, grated
  • 4 egg whites, beaten
  • 12 teaspoon salt
  • 12 teaspoon pepper

Directions

  1. Squeeze excess water from squash.
  2. In large bowl, ombine all ingredients, then heat a large non-stick griddle over high heat.
  3. Carefully drop 1 heaping tablespoon of batter on hot griddle. FLatten with spatula to form pancake shape.
  4. Cook for a couple of minutes on each side, or until golden brown. Repeat until no batter remains.
  5. *To add new flavor, add fesh oregano, or parsley to squash.
  6. Zucchini may be substituted for squash.

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