Latkes in the oven

Ingredients:

• 450 g Russet-Burbank potatoes
• Protein of 1 large egg
• 1/4 cup finely chopped green onions (about 2 green onions)
• 0.5 cups sugar-free applesauce
• 1/4 cup low-fat sour cream

Preparation:

1. Preheat oven to 230°C. Spray a baking sheet with cooking spray.
2. Peel the potatoes and grate them coarsely. Place them in a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid sit for about 10 minutes, then drain the watery portion, reserving the potato starch.
3. Beat the egg whites in a large bowl until soft peaks form. Gently fold in the potatoes, green onions, potato starch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Spoon 1 tablespoon of the mixture onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Gently flatten the latkes into 2.5-inch (6 cm) circles. Bake until golden brown on the bottom, 8 to 10 minutes. Flip and bake until the potatoes are cooked through and golden brown on the bottom, 4 to 6 minutes. Serve the latkes with applesauce and sour cream.