Recipe by Dancer^
We experimented with these last night, they turned out great. If you prefer to fry latkas instead of baking them, don't add oil to the latka mixture as directed below. Use a nonstick skillet and fry latkas in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.
Top Review by Bergy
I love Latkes but have steered away from fried foods so have not made them for a while. This recipe is great. It's like having your cake and eating it too!!!!!Also cutting back on the egg yolk is good. Excellent side dish for brunch, lunch or dinner. I used 2 cloves of garlic, Everyone enjoyed them and di not even ask if they were fried Thanks Dancer
- 4 teaspoons canola oil or 4 teaspoons vegetable oil, divided
- 4 -5 medium idaho potatoes (2 lb./1 kg.)
- 1 medium onion
- 1 clove garlic, if desired
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 egg
- 2 egg whites, lightly beaten with the egg ("or" use 2 eggs)
- 1⁄4 cup white flour or 1⁄4 cup wheat flour
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Place oven racks on the lowest and middle positions in your oven.
- Preheat oven to 350 degrees.
- Line 2 baking sheets with aluminum foil.
- Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
- Peel potatoes or scrub them well if you don't want to peel them.
- Grate potatoes.
- Transfer them to another bowl.
- Use the processor to finely mince onion, garlic and dill.
- Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
- Mix using quick on/off turns.
- Add remaining ingredients and mix briefly.
- If overprocessed, 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 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
- Turn latkes over.
- Transfer pan from the upper rack to the lower rack and vice versa.
- Bake about 8 to 10 minutes longer, or until brown.
- Best when served immediately.
- Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
- Latkes freeze well.