No-Fry Potato Latkes – a delicious recipe with canola oil, potatoes, onion, clove garlic, fresh dill, egg. Easy to follow and perfect for any occasion.
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1
Place oven racks on the lowest and middle positions in your oven.
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2
Preheat oven to 350 degrees.
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3
Line 2 baking sheets with aluminum foil.
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4
Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
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5
Peel potatoes or scrub them well if you don't want to peel them.
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6
Grate potatoes.
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7
Transfer them to another bowl.
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8
Use the processor to finely mince onion, garlic and dill.
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9
Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
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10
Mix using quick on/off turns.
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11
Add remaining ingredients and mix briefly.
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12
If overprocessed, potatoes will be too fine.
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13
Drop mixture by rounded spoonfuls onto prepared baking sheets.
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14
Flatten slightly with the back of the spoon to form latkas.
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15
Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
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16
Turn latkes over.
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17
Transfer pan from the upper rack to the lower rack and vice versa.
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18
Bake about 8 to 10 minutes longer, or until brown.
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19
Best when served immediately.
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20
Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
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21
Latkes freeze well.
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.