[SFmom]

Does anyone have a recipe for baked (as opposed to sauteed) latkes? I made them once and they were good and not as oily, but lost the recipe.

[carlo3b]

Grated Baked Latkes

• 3 lb russet potatoes
• 3/4 small yellow onion, peeled
• 41/2 tsp unbleached white flour
• 41/2 tsp egg replacer
• 1 tsp salt
• 11/2 tsp baking powder
• 3/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg
• 1 tsp canola oil
 
Preheat oven to 425.
1) Grate potatoes and onion (or use medium blade of food processor).
2) Combine with remaining ingredients, except oil, into a bowl.
3) Brush 2 cookie sheets with oil, 1/2 tsp on each.
4) Gently press excess liquid from latke mixture. Divide onto cookie sheets evenly to form 12 four-inch "pancakes".
Bake 30 minutes. BINGO, BAKED LATKES!

[Fawnn]

Does anyone have a recipe for baked (as opposed to sauteed) latkes? I made them once and they were good and not as oily, but lost the recipe.

I'm Protestant, so I am definitely not a latke expert; however,...

You should be able to use your favorite latke recipe and adapt it to baking fairly easily. (I've done this!) As for HOW you bake the latkes, you have two choices:

For either method, I line a jelly roll pan with aluminum foil; I now use the non-stick "release" kind.

Method 1 would be to coat the foil with a little olive oil, place the latkes on the foil, and then "spritz" the top of each with a little additional olive oil. (I don't know from Kosher, so I usually use a mixture of olive oil and butter to coat the foil.)

Method 2 would be to use a nonstick spray oil on the pan and on top of the latkes. (I'm soooooooooo sold on Spectrum Naturals [www.spectrumnaturals.com] spray oils over that other nonstick spray that bears my real first name.) Here's a non-Kosher version for baked latkes that will be in my cookbook due out next fall (The Everything Low-Salt Cookbook):

Baked Potato Latkes
Serves 8
Per serving:
Calories: 107.94
Protein: 3.30 g
Carbohydrates: 21.03 g
Total Fat: 1.33 g
Sat. Fat: 0.26 g
Cholesterol: 26.56 mg
Sodium: 141.26 mg
Fiber: 1.44 g

Spectrum Naturals Canola Spray Oil with Butter Flavor or Spectrum Naturals Extra Virgin Olive Spray Oil
4 medium-size potatoes, peeled and grated
1 medium-size red onion, finely chopped
¼ teaspoon sea salt
1/8 teaspoon dried lemon granules, crushed
½ teaspoon freshly grated black pepper
1 teaspoon freeze-dried chives
1 large egg plus 1 large egg white, lightly beaten together
¼ cup unbleached all-purpose flour
1 teaspoon canola or olive oil

1. Preheat oven to 350°. Treat a baking sheet with the spray oil.
2. Mix together the remaining ingredients. Spoon the batter onto the baking sheet in 8 equal-sized portions, flattening them slightly. Spray the tops of the pancakes with a light coating of the spray oil.
3. Bake for 10 minutes or until brown on the bottom. Turn and bake for an additional 5 to 10 minutes, until evenly browned.