Latkes

1. 1

   In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon 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 non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface.

4. 4

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

5. 5

   Working in batches so as not to overcrowd the griddle, carefully drop 1 heaping tablespoon of both batters onto the hot griddle and flatten with a spatula to form pancake shape.

6. 6

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

7. 7

   Repeat until no batter remains.

8. 8

   Keep warm in a low oven (250 degrees F) until all latkes are made, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.