BAKED POTATO LATKES
We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.
Provided by Bronson McKinley
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
- Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g
BAKED LATKES
These delicious latkes are crispy on the outside and tender on the inside. Baking latkes is so much easier than frying them!
Provided by Vered DeLeeuw
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking or with nonstick foil. Spray the parchment paper or foil with oil.
- Grate the potatoes using your food processor's grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
- Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
- Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.
- In another small bowl, beat the egg with salt, pepper, and garlic powder.
- Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.
- Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.
- Generously spray the latkes with oil.
- Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, and bake 10-15 more minutes, until crisp and deep golden brown on the second side.
- Serve immediately, with a dollop of plain Greek yogurt or sour cream.
Nutrition Facts : ServingSize 3 latkes, Calories 199 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 4 g, Sugar 3 g
BAKED ZUCCHINI POTATO LATKES
this is probably not at all traditional but it is way healthier and very tasty. easy and quick enough to throw together after work and it will use up some of the garden's bounty. i just eyeball this so all measurements are approximate. feel free to improvise. you can use more or less potato and zucchini, you just may need to add a bit more egg or flour to get it to come together nicely.
Provided by spiritussancto
Categories Lunch/Snacks
Time 45m
Yield 12-14 latkes, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- shred the potato and zucchini with a cheese grater, chop the onion. mix together with the salt and let sit for 10 min to draw out some of the liquid.
- drain the veggies well, give them a little squeeze. they don't have to be perfectly dry but do the best you can.
- mix in the remaining ingredients, preheat the oven to 425f and line a baking sheet with parchment paper. just greasing it wont work, they'll stick anyways.
- form the mix into little cakes about 1/2 inch thick by 2-3 inches around. bake for 10-15 min, flip and bake another 10-15 min or until crispy and browned on both sides.
- serve with sour cream with chopped green onion mixed inches.
OVEN BAKED POTATO AND ZUCCHINI LATKES
Baked, not fried, makes these Oven Baked Potato and Zucchini Latkes crisp, tender, and lower in fat.
Provided by LindySez
Categories Other sides Vegetables
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oven to 425° F.
- Grate the potatoes, onion, and zucchini into a clean towel. Bring the sides together; twist and squeeze to remove as much moisture as you can. Scrape into a bowl; add the green onion, eggs, olive oil, flour, dill, salt, and pepper. Mix well.
- Place a heavy cooking sheet into the oven for 10 minutes. Once hot, cover lightly with olive oil, then place latkes on the sheet by 1/4 cup, flattening each to about 1/4 inch thick. Place in the oven and bake 10 minutes, turn and bake 10 minutes more, or until crisp on the outside, tender on the inside.
Nutrition Facts : ServingSize 2 latke, Calories 223 kcal, Carbohydrate 35 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 276 mg, Fiber 3 g, UnsaturatedFat 4 g
OVEN-FRIED POTATO LATKES
Delicious potato latkes with none of the mess!
Provided by Jennifer Segal
Categories Holidays
Time 40m
Yield Makes 18 latkes
Number Of Ingredients 8
Steps:
- Set oven racks in center preheat oven to 425°F.
- Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
- Fill two heavy non-stick rimmed baking sheets with ½ cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the ¼-cupful onto the baking sheets, spacing the latkes about 1½ inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
- *It is very important to use non-stick baking sheets so the latkes don't stick.
Nutrition Facts :
OVEN-FRIED LATKES
Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings (16 latkes)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
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HOMEMADE POTATO LATKES RECIPE OR POTATO PANCAKES
From cookingnook.com
Cuisine East European, MediterrareanTotal Time 40 minsCategory Main or Side, Side DishCalories 265 per serving
- Grate the potatoes and onion in a food processor fitted with the grater blade. Turn out on to a clean dish towel and wrap, twisting the edges to squeeze out all of the liquid.
- Heat 1 inch of oil in a large, heavy-bottom skillet. Drop tablespoons of the potato mixture into the hot oil and cook for 2 minutes, until well browned on the bottom. Turn and cook 1-2 minutes on the other side or until well browned.
- Transfer to paper towels to drain. Continue with the rest of the batter. Serve warm with apple sauce or sour cream (or both). Latkes can be reheated in a moderate oven.
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Cuisine Ethnic, Gluten-Free, Vegetarian, VeggiesCategory Appetizer, Side Dish, SnackServings 4Estimated Reading Time 5 mins
- Preheat the oven to 425F. Line two large baking sheets with parchment paper. Melt your fat of choice in a saucepan over medium heat, then use a brush to lightly coat the parchment paper. Set the baking sheets and remaining melted fat aside.
- Grate the potatoes and onion using a food processor fitted with a coarse grating disc. Transfer the veggies to a clean dish towel and squeeze, wringing out as much of the liquid as possible. Then quickly transfer the mixture to a large bowl and add the eggs, potato starch, salt, and pepper to the bowl, and mix well.
- Use a tablespoon measure to scoop out heaping tablespoons of batter. Drop the batter onto the parchment paper and use a spatula to gently flatten into a disc. Repeat until you've used all the batter, then brush the tops of the latkes with some of the melted fat.
- Bake the latkes until crispy and brown on top, about 15 minutes, then flip and bake another 10 minutes.
BAKED POTATO LATKES RECIPE | EATINGWELL
From eatingwell.com
Category High Fiber, Quick & Easy Dinner RecipesCalories 266 per servingTotal Time 45 mins
- Shred potatoes on a box grater set over a clean kitchen towel. Wrap the potatoes in the towel and squeeze out the liquid until they are very dry. Stir potatoes into the egg mixture to combine. Add flour and gently stir to combine.
- Heat 2 tablespoons oil in a large skillet, preferably cast-iron, over medium-high heat. Make 4 latkes at a time, using about 1/4 cup of batter for each and pressing down with the back of a spatula to form thin, uniform patties. Cook, turning once, until golden brown, 2 to 3 minutes per side. Transfer to a baking sheet. Make 2 more batches with the remaining batter, adding 1 tablespoon of the oil to the pan for each batch.
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5/5 (1)Total Time 45 minsCategory AppetizerCalories 63 per serving
- Add potatoes and onions to high-speed blender or food processor, and process until they appear to be chopped finely.
- Pour into colander and let drain for 10 minutes, pressing down wih a paper towel occaisionally to soak up excess moisture.
EASY POTATO LATKES - OVEN-FRIED METHOD | FAMILY-FRIENDS-FOOD
From family-friends-food.com
5/5 (5)Total Time 40 minsCategory Side DishCalories 163 per serving
- Preheat the oven to 200°C (400°F). Pour oil into 2 rimmed baking sheets to a depth of 1-2mm (approx. ⅛ inch) - you may not need all the oil. Place the trays in the oven to heat up.
- Peel the potatoes. Using the grating disc in the food processor, grate the potatoes finely. Discard any large ungrated lumps and transfer the grated potato to a sieve. Press down to remove as much liquid as possible. Leave to drain.
- Meanwhile, replace the grating disc in the food processor with the regular blade. Peel the onion and cut into quarters. Put the onion, eggs, flour, salt and pepper into the food processor bowl and blend for a few seconds until well combined.
- Add the potato to the bowl and pulse a few times until mixed. Scrape down with a spatula and pulse again. Do not over process - you want shreds of potato in the mixture.
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From kingarthurbaking.com
4.7/5 (16)Total Time 40 minsServings 18Calories 110 per serving
- Preheat the oven to 400°F. Lightly grease two large cookie sheets with rims; we use 18" x 13" half-sheet pans., Grate or shred the potatoes fine, or medium-fine; no need to peel them first, though they should be washed.
- We like to use the fine shredding attachment on our test kitchen Cuisinart., Wrap the grated potatoes in a cotton dish towel (a flour sack towel works well), and twist the towel closed at the top.
- Bring the potatoes to the sink and squeeze them for all you're worth, wringing as much liquid as possible from them., Shred or grate the onion finely.
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- Preheat oven to 425 degrees. Prepare at least 2 nonstick baking pans. You will need 2 half-sheet pans (18” x 13”) or 1 (2/3) sheet pan (15” x 21”) and a second smaller pan. Divide 6 tablespoons oil between the 2 pans, based on size, and use a pastry brush to spread oil over the entire surface of each pan. Set aside.
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