Preparation time: 10 minutes

Cooking time: 10 minutes

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• Potato Pancakes (Latkes)

Potato pancakes, also known as latkes, are simple to make and perfect with roasted meats. I especially love to top them with applesauce and sour cream and serve alongside smoked pork chops. (For me, my mother’s version of store-bought, canned sauerkraut—drained, rinsed, and tossed with sugar and caraway seeds—completes the meal.) Work quickly with grated potatoes since they discolor when exposed to air.

Makes 2 servings (2 pancakes each)

• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• 1/16 teaspoon (pinch) freshly ground black pepper
• 1 cup grated peeled russet potatoes (about ½ pound)
• 1 egg white, well beaten
• 1 tablespoon canola oil
• Optional garnishes and go-withs: paprika, chopped chives or green onions, sour cream, applesauce

1. In a medium bowl, whisk together the cornstarch, baking powder, onion powder, salt, and pepper. Add the grated potatoes and egg white and stir to combine thoroughly.

2. In a 10-inch nonstick skillet, heat the oil over medium heat. Use a ¼-cup metal measuring cup to drop four mounds of batter in the skillet. Flatten each mound slightly with a spatula, if necessary.

3. Fry the pancakes until lightly browned, about 5 minutes on each side. Serve immediately, with garnishes if desired.

LEFTOVER EGG YOLK Save the unused egg yolk and toss it into the other eggs for the Herb Frittata (see recipe) or use it in scrambled eggs.

Per serving: 160 calories; 3g protein; 7g total fat; 1g fiber; 22g carbohydrates; 0mg cholesterol; 421mg sodium