No-fry potato and spinach latkes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Oil |
| 3 | mediums | Idaho potatoes |
| 1 | pack | (10 oz) frozen chopped spinach thawed & squeezed dry |
| 1 | medium | Onion |
| 1 | Carrots; up to 2 | |
| 2 | tablespoons | Minced fresh dill; (or 2 tsp dries dill) |
| 2 | Eggs plus 2 whites; (or 3 eggs) | |
| ¼ | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
I have not yet tried this recipe, but it looks really good. It is from "MealLeaniYumm" by Norene Gilletz.
Yields 24 med latkes or 6 dozen mini latkes.
Place oven racks on the lowest & middle position in oven Preheat to 450` Line 2 baking sheets with foil & spray with non-stick spray Brush each pan with 1 tsp oil
Peel potatoes. Grate in processor & remove. Insert steel knife & process spinach, onion, carrots & dill until fine Add grated potatoes, eggs & whites & remaining 2 tsp oil Process with quick on/offs to mix Quickly blend in remaining ingredients. Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the back of a spoon to form latkes Bake uncovered 10 minutes or until bottom is brown & crispy Turn over. Transfer pan on the upper rack to the lower one & vice versa Bake 8-10 minutes longer until brown.
These can be frozen in a single layer on a baking sheet, and then wrapped well.
If you prefer to fry them in a non-stick skillet, use the oil for frying instead of adding it to the mixture.
TRI-COLOR LATKES: Omit spinach & use 2 carrots & 2 medium zucchinis, grated, instead.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Nov 23, 1998, converted by MM_Buster v2.0l.