Baked Latkes - A Lowfat Alternative To Fried Latke... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Baked Latkes are not only lower in fat than fried, they take a lot less work and keep your kitchen clean and fresh. Taste and texture are not compromised by the baking, calories are. This easy lowfat recipe has been adapted from: MealLeaniYumm! Read more ! by Norene Gilletz, an excellent cookbook of lowfat, healthy Jewish recipes. Ingredients:
ingredients for baked latkes |
4-6 tsp. olive oil, divided |
4-5 medium idaho, russet, yukon gold or red new potatoes (2 lb./1 kg.) |
1 medium onion |
1 clove garlic, if desired (or 1/8 tsp. garlic powder) |
1 tbsp. fresh dill (or 1 tsp. dried dill), if desired |
2 eggs, lightly beaten |
1/4 cup flour |
1/2 tsp. baking powder |
3/4 tsp. salt |
1/4 tsp. pepper |
Directions:
1. Prepare two large baking sheets. non-stick cooking spray. In addition, brush surface of each baking sheet with 1-2 tsp. of oil so that latkes will cook up crispy and golden brown.
2. Preheat oven to 450 degrees F. (I have prepared these at 400 degrees F because my oven is very 'hot')
3. You can prepare Baked Latkes by grating the potatoes by hand
4. Drain excess liquid from potatoes.
5. add onions and garlic to a food processor. Mix all ingredients in a large bowl. add 2 tsp of olive oil to Latkes
6. Drop potato mixture by rounded ice cream scoop onto prepared baking sheets. For mini-latkes, use a teaspoon. Flatten with back of spoon, slightly, so that latkes will be cooked through
7. Bake uncovered for about 10 minutes - bottoms should be browned and crisp. Turn latkes over and bake for another 8-10 minutes. If you are worried about browning on the second side, give pan another 'brushing' with a thin coat of oil and then lay latkes back down. Keep an eye on the latkes as they bake to avoid overcooking - crisp and golden brown is what you want.
8. Serve right away or store covered to reheat the next day at 350 degrees for 10-15 minutes.
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