Baked Latkes

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These latkes are just as crisp and scrumptious as fried. I put in a lot of onions so they have a great flavor. Instead of serving them with sour cream, try using plain whole milk yogurt. It has less fat than even the "lite"" sour cream. Also, if serving with canned apple sauce, make sure that it has just cooked apples and nothing else. It should not have any sugar or additives.

Ease: average Type: side dish, entree Prep Time: 20 minutes Total Time: 1 hour 15 minutes Yield: 30 large latkes

Ingredients

4 lb. or 8 medium potatoes, scrubbed but not peeled
3 onions, peeled
1/3c whole wheat pastry flour
5 eggs
2T canola or safflower oil (best to use an oil mister here)

Steps

• Preheat oven to 400° F. Prepare rack in center of oven.
• Using the medium grating blade on your food processor, grate onions and potatoes. Remove to a large mixing bowl.
• Add eggs and whole wheat flour. Mix thoroughly.
• Depending upon the size, oil two or more, baking pans or jelly roll pans. If nonstick, no need to oil. Press the mixture into pans about 1/2 inch thick. Make sure that the mixture is smoothly pressed into pan and that no strings of potato or onion are sticking up.
• For traditional round latkes, instead of pressing the potato mixture into the pan, drop onto pan like flat round cookies. The latkes should be about 2" in diameter and 1/2" thick. Make sure that no strings of potato or onion are sticking up.
• Spray the mixture in all pans liberally with oil or spread 2 T evenly over the top of each pan.
• Bake for 30 minutes or until bottom and sides are browned. Then, broil at 450°F for an additional 20 minutes until the top is crispy and brown.
• When the latkes are cool enough to touch, cut into squares and serve.
• These latkes freeze really well. Just freeze in an airtight container or bag. When ready to serve, thaw and place in 350° F oven until crisp and hot.

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