Oven Crisped Golden Potato Latkes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I got this recipe from the Baltimore Sun and it was sooooo good. The latkes come out crispy but not overly greasy. Using Yukon golds instead of baking potatos results in a much richer pancake. Happy Hanukah! Ingredients:
1.5 pounds yukon gold potatoes peeled and grated |
1 medium sweet onion grated |
2 medium shallots grated |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 tesaspoonm pepper |
1 large egg, lightly beaten |
8 teaspoons canola or vegetable oil |
Directions:
1. Heat oven to 450 degrees and lightly coat a baking sheet with cooking spray.
2. Spread grated potatos , onions and shallots on a clean dish towel or cheescloth and squeeze out all exceess moisture. Transfer to a large bowl.
3. Add the flour, salt and pepper and mix well.
4. Add beaten egg and 2 teaspoons of the oil to the potato mixture and toss well
5. Heat 2 teaspoons oil in a large nonstick skillet over medium to high heat.
6. Use a 1/4 cup measure to scoop out potato mixture and flatten into 3 inch pancake. Cook until crispy 3-4 minutes each side. Transfer to baking sheet and repeat with remaining batter
7. Place all the latkes in the oven for 10-12 minutes or until lightly golden
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