Chanukah/Hanukkah ~ Lacy No-fry Latkes

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* Exported from MasterCook *

 

Lacy No-fry Latkes

 

Recipe By : The Jewish Homemaker

Serving Size : 1 Preparation Time :0:00

Categories : Chanukah\Hanukkah Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons Canola oil

OR vegetable oil

4 medium Idaho potatoes -- peeled

ABOUT 2 pounds

1 medium onion -- minced

1 garlic clove, minced -- optional

1 tablespoon fresh dill -- minced

OR 1 teaspoon dried dill

1 egg PLUS 2 egg whites -- lightly beaten

OR 2 eggs

1/4 cup white flour

OR whole wheat flour

1/2 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon pepper

Homemade Applesauce -- see recipe

 

Place oven racks on the lowest and middle positions in oven. Preheat oven to

450°F. Line two baking sheets with aluminum foil. Spray each baking sheet

lightly with non-stick vegetable spray. Brush each baking sheet with one

teaspoon of the Canola, or vegetable, oil.

 

Grate potatoes coarsely. Transfer to a large mixing bowl. Add onions, garlic,

dill, egg + egg whites (or eggs) and remaining 2 teaspoons oil. Mix with a

fork. Stir in remaining ingredients. Mix well.

 

Drop mixture by rounded tablespoons onto the prepared baking sheets; flatten

slightly with the back of a spoon to form latkes. Bake uncovered for 10

minutes, until bottoms are golden brown and crisp. Turn latkes over. Transfer

the pan on the upper rack, to the lower rack, and vice versa. Bake about 8 to

10 minutes longer, until golden. Serve immediately.

 

Makes about 2 dozen latkes.

 

*AUTHOR'S NOTES*

Serve with Homemade Applesauce or non-fat sour cream or yogurt. May be frozen.

Latkes may be made a day in advance. When cool, cover and refrigerate.

 

To reheat: Arrange in a single layer on a baking sheet and bake uncovered at

350°F for 8 to 10 minutes.

 

 

 

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NOTES : This recipe is brought to you via the courtesy of the Jewish Community

Online website.