No Grate No Fat Baked Potato Latkes Food

BAKED POTATO LATKES

Steps:

• Gather the ingredients. Preheat the oven to 450 F.
• Peel, cut, and shred the potatoes and onion, using either a grater or a food processor.
• Place a large cookie sheet in the hot oven.
• Place the shredded potatoes and onion in a colander, and using the back of a spoon, squeeze out as much excess moisture as you can. (You can also put the mixture in a clean dish towel and squeeze.)
• Transfer the mixture to a large bowl. Add the flour, egg whites, and black pepper, and combine well with a fork.
• Remove the cookie sheet from the oven and coat with nonstick cooking spray.
• Place 2- to 2 1/2-inch flattened rounds of the potato mixture on the hot cookie sheet, spacing them apart.
• Return the cookie sheet to the oven and cook for 7 to 8 minutes on each side, until the latkes are crisp and golden.
• Serve hot with sour cream and applesauce and enjoy.

NO-GRATE NO-FAT BAKED POTATO LATKES

Steps:

• Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
• Then cut up potato.
• Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
• Then spoon up bits of the mix, and pan-fry for 5-15 minutes.

FOOLPROOF POTATO LATKES

Steps:

• Place 1/4 of the potatoes, onion, eggs, salt, flour, and baking powder in the work bowl of a food processor; pulse several times until the vegetables are finely chopped. Add the rest of the potatoes, and pulse again until all the potatoes are finely chopped and the mixture is thoroughly combined.
• Heat canola oil in a skillet over medium heat. Scoop up about 1/3 cup of the potato mixture per latke, and place into the hot oil. Fry the patty until brown and crisp on the bottom, flip it, and cook the other side until brown, 2 to 3 minutes per side. Repeat with the rest of the potato mixture, replenishing the oil as needed. Serve hot.

NO-FRY POTATO LATKES

Steps:

• Place oven racks on the lowest and middle positions in your oven.
• Preheat oven to 350 degrees.
• Line 2 baking sheets with aluminum foil.
• Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
• Peel potatoes or scrub them well if you don't want to peel them.
• Grate potatoes.
• Transfer them to another bowl.
• Use the processor to finely mince onion, garlic and dill.
• Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
• Mix using quick on/off turns.
• Add remaining ingredients and mix briefly.
• If overprocessed, potatoes will be too fine.
• Drop mixture by rounded spoonfuls onto prepared baking sheets.
• Flatten slightly with the back of the spoon to form latkas.
• Bake uncovered at 450 degrees 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.
• Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
• Latkes freeze well.

NO-GRATE NO-FAT BAKED POTATO LATKES

Steps:

• Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
• Then cut up potato.
• Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
• Then spoon up bits of the mix, and pan-fry for 5-15 minutes.