Ingredients
1 1/2 cup shredded potato (can use
1 frozen simply potato
1 shreds)
2 tbsp oat flour (or 2t rolled oats
1 milled into flour)
1/4 cup chopped onion (or 4t dried
1 onion)
1/4 cup water
1 pinch salt, fresh ground black
1 pepper
Directions
Mix flour and water, add onions and potato. Add a bit more water if
needed to form thick pancake batter. Fry till golden brown with some
darker spots in non-stick pan with a 1/2 second spray of Pam. Serve
with applesauce. Makes 4 large pancakes.
From the Healthy Heart Handbook.
I've had very good results with the plastic bags of frozen Simply
Potato, a shredded potato that is the only one I could find without
added oil. More costly than shredding your own potato, it saves time
and also makes excellent hash browns (add onions, fry in non-stick
pan, no oil).
Putting a little rolled oats into a blender or coffee mill makes oat
flour in a jiffy. No need to go out and buy and store oat flour.
Posted by Neal Pinckney
Vol. 12 Issue 15 Nov. 16, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 4 servings
Potato Pancakes (Latkes) (Healthy Heart) Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Healthy; Pancake
The History of Recipes
It is quite possible to prove the history of written cooking instructions back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Progressing into Roman times around 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, main course and afters, something we still use today. Additionally, he informs us how the cooks of his times made use of a wide range of aromatic flavours, including some that we all recognise such as bay, rue and parsley. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including parsley and basil. These new foods and spices created a torrent in manuscripts on food, most of which still exist in private collections. By the advent of the twentieth century, cooking publications were in great demand, mostly due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Potato Pancakes (Latkes) (Healthy Heart) recipe.
