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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
2 cups yellow squash, grated (from 2 medium squash) |
1/2 cup onion, grated, divided |
1/4 cup egg substitute, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 cups zucchini, grated (from 2 medium zucchini) |
olive oil flavored cooking spray |
Directions:
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. 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. Heat a large skillet over high heat. It will be hot enough when a drop of water sizzles when dropped on the surface.
4. Squeeze of the excess liquid from both the squash and zucchini mixtures.
5. Spray the skillet. 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.
6. Cook for a couple of minutes on each side or until golden brown. Repeat until no batter remains.
7. If desired, keep latkes warm in a 250* oven until all are made.
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