|Oven Crisped Golden Potato Latkes
Light frying followed by oven baking with oil produces a lighter potato pancake with a great taste!
1 1/2 pounds Yukon Gold potatoes, peeled and grated
1 medium sweet onion, grated ( 3/4cup)
2 medium shallots, grated ( 1/4cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
8 teaspoons canola oil
Heat the oven to 450 degrees. Lightly coat a baking sheet with cooking spray.
Spread the grated potatoes, onions and shallots on a clean dish towel or a large piece of cheesecloth. Roll up the towel and squeeze over the sink to extract as much liquid as possible from the mixture. Transfer the mixture to a large bowl.
Add the flour, salt and pepper, then toss to mix well and coat the vegetables with the dry ingredients. Add the beaten egg and 2 teaspoons of the oil to the potato mixture, then toss well.
In a large nonstick skillet over medium-high heat, heat 2 teaspoons of the oil.
Using a 1/4-cup measure to scoop the potato mixture, make 4 latkes in the skillet. Use a spatula to flatten each mound of potato batter into a 3-inch pancake. Cook until crispy and lightly brown, 2 to 3 minutes per side.
Transfer the latkes to the prepared baking sheet. Repeat using the remaining oil and potato mixture to fry 2 more batches.
When all of the latkes are fried and arranged on the baking sheet, place the sheet in the oven and bake until the latkes are crispy and hot, about 10 minutes. - AP, Larry Crowe
Preparation time, 45 minutes. Serves 12.
Per serving: 89 calories; 25 calories from fat; 3g fat (0g saturated; 0g trans fats); 21mg cholesterol; 13g carbohydrate; 2g protein; 1g fiber; 205mg sodium.