Healthier Latkes

1. 1

   In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspooon salt, and 1/4 teaspoon pepper.

2. 2

   In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Heat a large skillet over high heat.

4. 4

   It will be hot enough when a drop of water sizzles when dropped on the surface.

5. 5

   Squeeze of the excess liquid from both the squash and zucchini mixtures.

6. 6

   Spray the skillet.

7. 7

   Working in batches and not overcrowding the skillet, carefully drop 1 heaping tablespoon of both batters onto the surface and flatten with a spatula to form pancake shape.

8. 8

   Cook for a couple of minutes on each side or until golden brown.

9. 9

   Repeat until no batter remains.

10. 10

    If desired, keep latkes warm in a 250* oven until all are made.

* Per serving · 4 servings · Values may vary.

No additional tips available.