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Low Protein Latkes

1 medium russet potato, finely chopped
¼  medium onion, finely chopped
½ medium carrot, peeled and grated (or 2 baby carrots, grated)
¼ cup WelPlan Baking Mix
1 tsp baking powder
Salt and pepper and any other desired spices to taste
About 1-1 ½ cups vegetable oil


  • Add chopped potato, onion and carrot to a blender and blend until it forms a puree consistency.
  • Add WelPlan Baking Mix, baking powder, salt, pepper and any other desired spices to the blender and mix.
  • Heat oil in a frying pan on medium to medium-high heat. Oil level should be about ¼ inch in the pan.
  • Carefully add mixture to the oil, about 2 tbsp (1/4 cup) to make each latke.
  • Cook until edges are brown (3-5 minutes) then flip with a spatula. Cook the opposite side for the same length of time.
  • Remove latkes with a spatula and drain them on some paper towels to remove excess oil.

Serve warm.

Makes about 7 latkes.

Nutrition Information

  • ½ medium carrot or 2 baby carrots: 0.3 g protein; 3.9 mg PHE
  • 1 potato: 3.1 g protein; 136 mg PHE
  • ¼ Onion: 0.65 g protein; 20 mg PHE
  • ¼ cup WelPlan Baking Mix: 1.5 mg PHE

Total recipe has about 4 g protein and 161.4 mg PHE
Each serving (1 latke; 7 servings per recipe) contains about 23.1 mg PHE and 380 calories

Nutrition Information  

Protein, g

Phenylalanine, mg

Per recipe










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