Introducing the delectable “No-Fry Potato Latkes” recipe! These delightful treats offer a healthier twist on the traditional fried latkes, while maintaining all the delicious flavors you love. With just a few simple ingredients and easy-to-follow instructions, you’ll be whipping up batches of these crispy delights in no time.
Recipe Overview:
- Name: No-Fry Potato Latkes
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Rating: 5 stars
- Review Count: 1
- Calories per Serving: 90.8
- Servings: 12-72 latkes (depending on size)
Ingredients:
- Canola oil
- Idaho potatoes (4-5, depending on size)
- Onion
- Garlic
- Fresh dill
- Dried dill
- Egg
- White flour
- Wheat flour
- Baking powder
- Salt
- Pepper
Instructions:
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Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit. Also, place oven racks on the lowest and middle positions in your oven.
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Prepare Baking Sheets: Line 2 baking sheets with aluminum foil. Lightly spray each baking sheet with non-stick spray, then brush each baking sheet with 1 teaspoon of canola oil. This step ensures a crispy exterior for your latkes.
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Prepare Potatoes: Peel the potatoes or scrub them well if you prefer to leave the skin on. Grate the potatoes and transfer them to a separate bowl.
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Prepare Flavor Base: In a food processor, finely mince the onion, garlic, and fresh dill. Add the grated potatoes, egg, egg whites, and remaining 2 teaspoons of canola oil to the processor. Mix using quick on/off turns until combined.
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Add Remaining Ingredients: Add the dried dill, white flour, wheat flour, baking powder, salt, and pepper to the potato mixture. Mix briefly, being careful not to overprocess. The potatoes should have a slightly coarse texture for the best results.
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Form Latkes: Drop the potato mixture by rounded spoonfuls onto the prepared baking sheets. Use the back of a spoon to flatten them slightly, forming latkes.
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Bake: Bake the latkes uncovered at 450 degrees Fahrenheit for 10 minutes, or until the bottoms are nicely browned and crispy. Then, carefully turn the latkes over and transfer the baking sheets between the oven racks. Bake for an additional 8 to 10 minutes, or until golden brown.
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Serve: No-Fry Potato Latkes are best enjoyed immediately after baking. Serve them with your favorite toppings such as applesauce, low-fat sour cream, or yogurt topped with minced lox and chives.
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Storage: These latkes freeze well, making them perfect for meal prep or quick snacks. Simply allow them to cool completely before transferring to an airtight container and freezing.
These No-Fry Potato Latkes are a healthier alternative to traditional fried latkes, without sacrificing any of the delicious flavors or crispy texture. Whether you’re celebrating Hanukkah or simply craving a tasty snack, these latkes are sure to be a hit with family and friends. Enjoy!
