Saw this in Today's paper. It's from eatingwell.com and says that shredding the potatoes and onions (white onions and shallots) in a food processor as opposed to a box grater makes this recipe faster.
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Units: US | Metric
- 1 1/2 lbs russet potatoes, about 2, scrubbed, and shredded
- 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-inch X 6-inch, broken into pieces
- 1/2 teaspoon white pepper
- 3 tablespoons peanut oil or 3 tablespoons extra virgin olive oil, divided
- 1Toss the potatoes, onions, shallots and salt into a medium bowl and transfer to a sieve set over a larger bowl; let drain for about 15 minutes.
- 2Squeeze the potato mixture, a handful at a time, over the bowl to release excess moiture (don't oversqueeze-some moisture should remain).
- 3Transfer the squeezed potato to another large bowl.
- 4Carefully pour off the liquid in the bowl that we just squeezed the liquid into and save the pasty white sediment, potato starch, in the bottom of the bowl.
- 5Add this potato starch to the potato mixture and then stir in the egg.
- 6Put the matzo pieces in a sealable plastic bag and crush with a rolling pin so that you have coarse crumbs.
- 7Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
- 8Cover and refrigerate until the matzo is softened, 20-30 minutes.
- 9Preheat oven to 425 degrees F.
- 10Coat a baking sheet with cooking spray.
- 11Heat 1 tablespoons of cooking oil in a large skillet over medium-high heat.
- 12Stir the potato mixture and 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.
- 13Cook until crispy and golden, 1 1/2 to 3 minutes per side.
- 14Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoons of oil per batch and reducing the heat as needed to prevent scorching.
- 15Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
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Nutritional Facts for Oven-Crisped Potato Pancakes
Serving Size: 1 (153 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 170.0
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 1.4 g
- Cholesterol 35.2 mg
- Sodium 407.0 mg
- Total Carbohydrate 22.4 g
- Dietary Fiber 2.8 g
- Sugars 1.7 g
- Protein 3.6 g
The following items or measurements are not included:
whole wheat matzo