No-Fry Latkes
Source of Recipe
Aunt Saunny
4 tsp. canola or vegetable oil, divided
4 or 5 medium Idaho potatoes (2 lb./1 kg.)
1 medium onion
1 clove garlic, if desired
1 tbsp. fresh dill (or 1 tsp. dried)
1 egg & 2 egg whites (or 2 eggs), lightly beaten
1/4 c. flour (white or whole wheat)
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper
1. Place oven racks on the lowest and middle positions in your oven.
Preheat oven to 350°F. Line 2 baking sheets with aluminum foil. Spray
each baking sheet lightly with non-stick spray, then brush each baking
sheet with 1 tsp. of oil. (This provides a crispy exterior to the latke.)
2. Peel potatoes or scrub them well if you don't want to peel them.
Grate potatoes. (The processor does this quickly.) Transfer them to
another bowl. Use the processor to finely mince onion, garlic and
dill. Add potatoes, egg, egg whites and remaining 2 tsp. of oil to the
processor. Mix using quick on/off turns. Add remaining ingredients and
mix briefly. If over-processed, potatoes will be too fine.
3. Drop mixture by rounded spoonfuls onto prepared baking sheets.
Flatten slightly with the back of the spoon to form latkes. Bake
uncovered at 450°F for 10 minutes, or until bottoms are nicely browned
and crispy. Turn latkes over. Transfer pan from the upper rack to the
lower rack and vice versa. Bake about 8 to 10 minutes longer, or until
brown. Best when served immediately.
Yield: 2 dozen medium latkes or 6 dozen minis.
Serve with applesauce, low-fat sour cream or yoghurt topped with
minced lox and chives. Latkes freeze well.
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