Potato and Spinach Latkes|
No-Fry Potato and Spinach Latkes
4 ts Oil
3 md Idaho potatoes
1 pk (10 oz) frozen chopped
-spinach thawed & squeezed
1 md Onion
1 Carrots; up to 2
2 tb Minced fresh dill; (or 2 tsp
2 Eggs plus 2 whites; (or 3
1/4 c Flour
1/2 ts Baking powder
3/4 ts Salt
1/4 ts Pepper
I have not yet tried this recipe, but it looks really good. It is from
"MealLeaniYumm" by Norene Gilletz.
Yields 24 med latkes or 6 dozen mini latkes.
Place oven racks on the lowest & middle position in oven Preheat to 450`
Line 2 baking sheets with foil & spray with non-stick spray Brush each pan
with 1 tsp oil
Peel potatoes. Grate in processor & remove. Insert steel knife & process
spinach, onion, carrots & dill until fine Add grated potatoes, eggs &
whites & remaining 2 tsp oil Process with quick on/offs to mix Quickly
blend in remaining ingredients.
Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the
back of a spoon to form latkes Bake uncovered 10 minutes or until bottom is
brown & crispy Turn over. Transfer pan on the upper rack to the lower one
vice versa Bake 8-10 minutes longer until brown.
These can be frozen in a single layer on a baking sheet, and then wrapped
If you prefer to fry them in a non-stick skillet, use the oil for frying
instead of adding it to the mixture.
TRI-COLOR LATKES: Omit spinach & use 2 carrots & 2 medium zucchinis,
Posted to JEWISH-FOOD digest by "leah perez"
23, 1998, converted by MM_Buster v2.0l.