Baked Latkes - A Lowfat Alternative to Fried Latkes
Baked Latkes are not only lower in fat than fried, they take a lot less work and keep your kitchen clean and fresh. Taste and texture are not compromised by the baking, calories are. This easy lowfat recipe has been adapted from: MealLeaniYumm! by Norene Gilletz, an excellent cookbook of lowfat, healthy Jewish recipes.
Ingredients for Baked Latkes:
- 4-6 tsp. canola or vegetable oil, divided
- 4-5 medium Idaho, russet, Yukon Gold or red new potatoes (2 lb./1 kg.)
- 1 medium onion
- 1 clove garlic, if desired (or 1/8 tsp. garlic powder)
- 1 tbsp. fresh dill (or 1 tsp. dried dill), if desired
- 2 eggs, lightly beaten
- 1/4 cup flour
- 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 tsp. pepper
Prepare two large baking sheets. Cover each with foil that has been sprayed with non-stick cooking spray. In addition, brush surface of each baking sheet with 1-2 tsp. of oil so that latkes will cook up crispy and golden brown.
Preheat oven to 450 degrees F. (I have prepared these at 400 degrees F because my oven is very 'hot')
You can prepare Baked Latkes by grating the potatoes by hand or by using your food processor. By hand, simply grate the potatoes and any other vegetables* into a large bowl and add the remaining ingredients one at a time (including remaining oil) stirring to blend well. Of course, fresh garlic will have to be minced. If using the food processor, process the potatoes lightly and add the rest of the ingredients, one at a time, (including remaining oil) pulsing only. Do not over-process or the potatoes with turn into paste.
Drop potato mixture by rounded tablespoonfuls onto prepared baking sheets. For mini-latkes, use a teaspoon. Flatten with back of spoon, slightly, so that latkes will be cooked through.
Bake uncovered for about 10 minutes - bottoms should be browned and crisp. Turn latkes over and bake for another 8-10 minutes. If you are worried about browning on the second side, give pan another 'brushing' with a thin coat of oil and then lay latkes back down. Keep an eye on the latkes as they bake to avoid overcooking - crisp and golden brown is what you want.
Serve right away or store covered to reheat the next day at 350 degrees for 10-15 minutes.
Yield: About 2 dozen medium latkes Serve with sour cream or apple sauce.
*Note: You may substitute one or more potatoes with one or more of the following vegetables (grated) for added color and flavor: sweet potatoes carrots, turnips, zucchini, apples
Now, having gone on all about this delicious, healthy lowfat version of the traditional Jewish recipe, it has to be said that nothing can really take the place of old-fashioned, fried Potato Latkes. Other delicious Latke recipes include: Cheese Latkes, Sweet Potato Latkes, and Cauliflower Latkes.
Please send your favorite potato recipes, lowfat recipes and latke recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
If you like Baked Latkes, click here for Baked Onion Rings, another lower fat recipe
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