Shari Lewis's No-Fry Latkes

Mirj's Note:

Supposedly this came from an issue of TV Guide. Not to be eaten with "Lamb Chop". ;-)

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 14 latkes

• 2 cups russet potatoes, peels and shredded (about 3 medium potatoes)
• 1 cup onion, finely chopped
• 1 cup toasted wheat germ
• 2 egg whites
• ground pepper (4 to 6 turns of the pepper mill)
• 1/2 teaspoon salt
• cooking spray

Directions:

1. Preheat oven to 425 deg F.
2. In a large bowl, thoroughly mix all ingredients into a batter.
3. Coat two baking sheets with oil spray.
4. Drop 1/4-cup cupfuls of batter onto the prepared sheets; press the pancakes down with the back of your dampened hand.
5. Bake 15 minutes; then turn and bake 10 minutes longer, or until latkes are browned all over (but not blackened at edges).
6. Serve with applesauce or sour cream.

Reviews

[WI Cheesehead]

Most other latke recipes tell you to squeeze or drain excess liquid from the potatoes. I squeezed them. The latkes (even after spraying) were hard to flip. They were stuck to the pan. They were a bit dry - maybe too much wheat germ. Maybe 2 whole eggs would help? And the onion flavor seemed strong (it had a raw onion taste.) I think I might try it with less onions and wheat germ (maybe half) and add some garlic or other flavor (personal pref.) I doubled the recipe and made 17 latkes.