Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oven-Fried Latkes
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- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 4 servings (16 latkes)
-
- Nutritional Analysis
- Per Serving
- Calories
- 133 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 270 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 5 grams
Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.
- Level: Intermediate
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
- Yield: 4 servings (16 latkes)
-
- Nutritional Analysis
- Per Serving
- Calories
- 133 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 8 milligrams
- Sodium
- 270 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 2 grams
- Protein
- 4 grams
- Sugar
- 5 grams
Ingredients
Directions
- Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
- Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
- Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
- Serve with the applesauce and sour cream.
