A Healthier LatkePosted: December 20, 2008
A little pre-Chanukah fun, we made some latkes on Friday night to have with some french onion soup. I used two recipes to come up with some crispy and delicious latkes that weren’t deep fried.
The recipes I used were one that I bookmarked on our del.i.cious page and one from the NYT’s. I used the ideas in the first recipe (using less oil to fry them and baking them), but followed more of the recipe from the Times. Here is the hybrid.
A Healthier Latke
2.5 pounds russet potatoes (peeled)
1 onion (I used half red and half regular)
1 tsp freshly ground black pepper
2 tsp salt
4 tablespoons flour (or better yet, matzo meal)
Grate potatoes and onions in a food processor fitted with a grated plate or shred with a grater. Use your hands to squeeze out the liquid as much as you can and place in a big bowl. Add the salt, pepper, flour and mix with your hands. Preheat your oven to 375 degrees.
Put about a tablespoon or two of oil in a large frying pan and wait until it gets hot. Grab a handful of the latke mixture, squeeze out the liquid and form into a patty. Place in frying pan. Continue with more of the latke mixture, but don’t crowd the pan. Lower the heat to medium and flip the latkes after about 4-5 minutes. Once each side is browned, place on a foil lined baking sheet. Continue until you fill up 2 baking sheets and place them in the oven. Bake for about 10 minutes or until they all are very brown and crispy. This recipe should make about 12 pretty large latkes.
Serve with applesauce (preferably homemade, it’s quick and easy) and sour cream.