For this year's Hanukkah Blog Party, I've decided to make a Baked Latke. What's that you say? Blasphemy? I know, I know.... Hanukkah is all about the miracle of oil.. I get it. But I'm going to show you a different miracle-- it's called the miracle of still being able to fit into your pants and not having a house that smells like deep fried latke! (Anyone that's ever made fried latkes knows what I'm talking about-- you have to put away anything precious before you fry them up because you walk around smelling like a greasy potato for a week or two afterwards!) Now, are these "as" crispy as a deep fried latke? Well, not exactly-- but they're still crispy, and they're AMAZING! I assure you that you won't care what you're missing because you'll feel really good about these in the morning, and they still taste divine!
So, it's super simple-- you take ANY latke recipe, and instead of frying them in buckets of oil, you dip them in egg whites and bake them. Easy! Here's how:
Samples Latke Ingredients
Remember- this will work with any latke recipe, so feel free to use your own!
- 1 large russet potato
- 1/4 white onion
- 1 Tbsp flour
- 1/2 tsp baking powder
- 1 egg
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp of vegetable oil (for frying)
- non-stick cooking spray
- 2 egg whites, beaten
Using a food processor, grate the potato and onion. Place the grated potato and onion in a large bowl and squeeze and drain as much of the liquid out of the mixture as possible. (you can also use a clean dish towel to "press" the water out of it) Once you have squeezed and drained out the liquid, add the remainder of the ingredients (except for the egg whites) and mix until thoroughly combined.
Pre-heat an oven to 400 degrees. Cover a cookie sheet with foil, and spray liberally with non-stick cooking spray. Set aside. Meanwhile, in a large frying pan, add about 1 tsp of oil. Heat the oil and spread it around the pan using a pastry brush to make sure the pan is coated with the oil. Drop 3 inch round, flat dollops of the potato mixture into the heated pan. Fry each side of the latkes until they are a golden brown. The latkes will be very limp.
Dip the latkes into the beaten egg whites and place them onto the prepared cookie sheet. Bake the latkes for approximately 3-5 minutes on each side. Serve with sour cream or applesauce. Makes about 4-5 latkes. (perfect for 2 people)
|A very small amount off oil is used to add color and crisp the outside of the latke.|
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