EatingWell Oven Crisped Potato Latkes

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EatingWell Oven Crisped Potato Latkes - 2 pts WW

1 1/2 pounds russet potatoes, scrubbed and shredded (about 2)

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-by-6-inch), broken into pieces

1/2 teaspoon white pepper

3 tablespoons peanut oil or extra-virgin olive oil, divided

 

 

 

 

1. Toss shredded potato, onion, shallots and salt in a medium bowl.

Transfer to a sieve set over a large bowl; let drain for about 15

minutes. Squeeze the potato mixture, a handful at a time, over the

bowl to release excess moisture (don't oversqueeze--some moisture

should remain). Transfer the squeezed potato to another large bowl.

Carefully pour off the liquid, leaving a pasty white sediment--potato

starch--in the bottom of the bowl. Add the starch to the potato

mixture. Stir in egg.

2. Put matzo pieces in a sealable plastic bag and crush with a rolling

pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato

mixture and toss to combine. Cover and refrigerate until the matzo is

softened, 20 to 30 minutes.

3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.

4. Heat 1 tablespoon oil in a large skillet over medium-high heat.

Stir the potato mixture. 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. Cook until crispy and golden, 1 1/2

to 3 minutes per side. Transfer the latkes to the prepared baking

sheet. Continue with 2 more batches, using 1 tablespoon oil per batch

and reducing the heat as needed to prevent scorching. Transfer the

baking sheet to the oven and bake until heated through, about 10

minutes.

 

Makes 12 latkes

 

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 1/2 hours

 

NUTRITION INFORMATION: Per latke: 108 calories; 4 g fat (1 g sat, 2 g

mono); 18 mg cholesterol; 16 g carbohydrate; 3 g protein; 2 g fiber;

204 mg sodium.

Nutrition bonus: Vitamin C (20% daily value).

 

Source: Eating Well Recipe Collections: Hanukah

Formatted by Chupa Babi in MC: 12.13.06

 

Shredding the potatoes and onions in a food processor as opposed to a

box grater makes this recipe faster.

 

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