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Oven-Crisped Potato Latkes

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  50 Minutes
Total Time:  1 Hour 30 Minutes
  12 latkes
Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.
RECIPE INGREDIENTS
1 1/2 pounds  russet potatoes, scrubbed and shredded (about 2)
1   medium white onion, shredded
2   medium shallots, minced (about 1/4 cup)
1 teaspoon  salt
1   large egg, lightly beaten
2 pieces  whole-wheat matzo (6-by-6-inch), broken into pieces
1/2 teaspoon  white pepper
3 tablespoons  peanut oil or extra-virgin olive oil, divided
Oven-Crisped Potato Latkes Recipe at Cooking.com
DIRECTIONS
Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.


Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.


Preheat oven to 425°F. Coat a baking sheet with cooking spray.


Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Finger Foods: Oven-Fried Sides
 Fried Potato Latkes & Pancakes
Nutrition Facts per Serving
Yield:   12 latkes
Calories: 108
Fat. Total: 4g
Protein: 3g
Carbohydrates, Total: 16g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 18mg
Sodium: 204mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Helen, VA Reviewed: 08/24/2009
Oven-Crisped Potato Latkes
Though I have not made these Latkes, it appears to me they are FRIED Latkes and kept warm in the oven........a disappointment as I expected the latkes to be OVEN BAKED.
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