Potato Pancakes - Latkes (Low-Fat Baked Version)

Name: Potato Pancakes - Latkes (Low-Fat Baked Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato Pancakes; 3 -4 russet potatoes (about 1 1/2 pounds); 1 medium onion; 1 egg; salt and pepper; 1 tablespoon milk; 2 tablespoons oil; Baked Fruit Compote; 1 fresh pineapple (peeled, cored, quartered and sliced); 4 fresh oranges, in sections; 1 cup pitted prunes; 3/4 cup dry white wine; 1/4 cup light brown sugar; 1/8 teaspoon ground cloves; 1/4 teaspoon cinnamon; 2 teaspoons grated orange zest

Servings: persons

Potato Pancakes
3 -4 russet potatoes (about 1 1/2 pounds)
1 medium onion
1 egg
salt and pepper
1 tablespoon milk
2 tablespoons oil
Baked Fruit Compote
1 fresh pineapple (peeled, cored, quartered and sliced)
4 fresh oranges, in sections
1 cup pitted prunes
3/4 cup dry white wine
1/4 cup light brown sugar
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
2 teaspoons grated orange zest

1
Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
2
Grate onion; add.
3
Beat egg with salt, pepper, milk; add to potato-onion mixture.
4
Combine lightly.
5
Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
6
Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
7
Make Baked Fruit Compote:
8
Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
9
Pour wine over the fruit.
10
Combine brown sugar with spices and orange zest; sprinkle over fruit.
11
Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Potato Pancakes, 3 -4 russet potatoes (about 1 1/2 pounds), 1 medium onion, 1 egg, and more.

Yes, Potato Pancakes - Latkes (Low-Fat Baked Version) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!