Low Fat Latkes for Hanukkah |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is on where you can find out lots of interesting things about Hanukkah. Getting the consistency right is important. Shred, then lightly chop, the potato and onion. A food processor works best. Brushing a bit of oil in the muffin tin cups helps them brown nicely. And be sure the oven is preheated to 425 degrees before baking. Happy Hanukkah! Ingredients:
2 lbs potatoes, shredded |
1 onion, shredded |
2 eggs or 1 egg and 2 egg white |
1 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup matzo meal or 1/4 cup flour |
1/4 teaspoon baking powder |
1 tablespoon fresh dill (optional) or 1 teaspoon dried dill (optional) |
1 tablespoon vegetable oil |
Directions:
1. Preheat oven to 425 degrees.
2. Drain potato to remove most liquid but do not squeeze. Place shredded potato and onion in the work bowl of a food processor. Add remaining ingredients.
3. Pulse just until ingredients are mixed well and the potatoes are grated, not pureed.
4. Spray muffin tins with cooking spray. Then, using a pastry brush, brush each cup with vegetable oil. This helps to make crispy latkes. Fill each cup 1/3 full for large muffin tin and 3/4 full for small cups.
5. Bake on a middle rack 30-45 minutes (depending on the muffin tin size) until puffed and golden brown. Remove from oven and turn latkes onto a baking pan and serve immediately.
6. You may hold latkes until serving time or freeze them for later use. If I do this, I under cook them just a bit till golden, but not browned. Then I return them in the baking pan to a preheated 425 degree oven and bake 10 minutes until crisp.
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