Flower and Sugar

Baked Latkes

I mentioned earlier that we had a Hanukkah dinner recently. Well, it’s not a Hanukkah party without latkes! I HATE frying things! It’s such a mess and hard to keep up with for a crowd. So I did some searching on the internet and found a recipe designed for baking and a separate baking technique that seemed easy for a crowd. They had a combination of russet and sweet potato which I thought was nice, but the texture just didn’t compare with the fried ones. I guess that’s to be expected… at least these were better for you and more manageable for a crowd!

Recipe (Adapted from The Hot Plate)

Makes 12 latkes

  • ½ pound russet potatoes
  • ½ pound sweet potato
  • 1 small sweet onion grated
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp flour
  • Cooking Spray
  • Applesauce/Sour Cream (optional for serving)

Preheat the oven to 375F. Spray a muffin tin well with cooking spray. Wash and dry the potatoes and grate them as well as the onion. I didn’t bother peeling the potatoes. Wring the onion and potato out in cheesecloth to remove the extra moisture.

Transfer to a mixing bowl and add the baking powder, salt and flour and toss to coat. Then mix in the egg. Divide the potato mix between the wells of the muffin tin and press the mixture to fill the tin. Bake for about 20-30 minutes until crisped. Serve warm with applesauce and/or sour cream if desired.

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