Chanukah is coming – so what should you make? Latkes – of course. These do not have to be high in fat (although they can be) – instead you can bake these and still have tasty and delicious homemade latkes. With all of the fried foods that abound during this season (and I do enjoy my share, don’t get me wrong), you don’t have to have every meal filled with oil (and calories – for those who are counting). These latkes are delicious and easy to prepare. And you can serve them with the typical latke fare – applesauce, sour cream (or low fat yogurt or greek yogurt if you’re looking for substitutes). I prefer applesauce – and you can do some fun applesauce “bars” – where you can add flavors to your applesauce. For cinnamon applesauce add one and a half teaspoons of cinnamon for 4 cups of applesauce. For other fruit flavors: puree the fruit (strawberries, mango, frozen raspberries, etc) one ounce for every cup of applesauce. Enjoy!
Baked Potato Latkes
Adapted from In the Kitchen with a Good Appetite, by Melissa Clark.
- Prep time: 10 minutes
- Cooking time: 20 minutes
- Serves: 6 (4 latkes per serving)
- 2 large peeled potatoes (if peeled ahead – keep them in water until you are ready to grate)
- 1 large peeled onion, quartered
- ½ cup flour
- 2 large eggs
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- About 1 cup vegetable oil (optional)
1. Preheat the oven to 425˚ F. Line two cookie sheets with foil. Grate the potatoes and onions together in a food processor (or by hand). While transferring the mixture to a bowl squeeze out as much of the liquid as possible (I take a handful at a time and squeeze it out over the sink and then put the potatoes in a bowl).
2. Combine the potatoes and onions with the flour, eggs, salt, baking powder and pepper. The longer you wait to combine the potatoes and the rest of the ingredients – the more chance of oxidation (the potatoes will turn brown).
3. You can spray the pans with cooking spray and bake them or you can pour ½ cup oil onto each baking sheet – coating the bottom of the pan by moving the oil from one corner to the next. With a slotted spoon, scoop 12 small latkes (approximately 2-3 tablespoons) onto each baking sheet, pressing to flatten.
4. Bake the latkes until crisp on the bottom, about 12 minutes. Flip the latkes, and bake until crisp on the second side, about 8 more minutes. Transfer to a serving dish or (if using oil) paper towels, and then serve.