Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
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.]
- Total Time:
- 40 min
- 15 min
- 10 min
- 15 min
- 4 servings (16 latkes)
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.
More Recipes and Ideas:
Sweet Potato-Chive Latkes, Beet and Red Onion Potato Latkes with Carrot Puree and Horseradish and Caraway Creme Fraiche, Parsnip-Potato Latkes With Cinnamon Applesauce, Heart Healthy Recipes, Gluten Free Recipes, Hanukkah Recipes, Healthy Brunch, Vegetarian Recipes, Healthy Grilling
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