No-fry potato latkas

greeneyes

Fri, Dec 26 2008, 10:41 am

I made these latkas last night, & they were really, really good. Obviously, they weren't exactly the same as the fried version, but they were still delicious, & I actually liked the fact that they weren't all greasy.

4 tsp. canola oil, divided
4-5 medium Idaho potatoes (2 lbs)
1 medium onion
1 clove garlic, if desired
1 T. fresh dill (or 1 tsp. dried dill)
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

Place oven racks on the lowest & middle positions in your oven. Preheat oven to 450 degrees. Line 2 baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking shet with 1 tsp. oil. (You may find that you need extra baking sheets.)

Peel potatoes & grate them. (The food processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic, & dill. (Since I did 1/2 the recipe, I just grated the potatoes together with the onion, garlic, & dill & saved myself from washing that extra bowl. I think next time I would drain the potato-onion mixture at this point, because there was a lot of liquid later on.) Add potatoes, egg, egg whites & remaiing 2 tsp. of oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If overporcessed, 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 for 10 minutes, or until bottoms anre nicely browned & crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8-10 minutes longer, or until brown. Best when served immediately.

Yummy!