No-fry Potato And Spinach Latkes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tsp: Oil,
3 medium: Idaho potatoes,
1 package: , (10 oz) frozen chopped spinach thawed & squeezed dry
1 medium: Onion,
1: Carrots, up to 2
2 tbsp: Minced fresh dill, (or 2 tsp dries dill)
2: Eggs plus 2 whites, (or 3 eggs)
1/4 cup: Flour,
1/2 tsp: Baking powder,
3/4 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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
well.
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,
grated, instead.
Posted to JEWISH-FOOD digest by "leah perez" on Nov
23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
"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
well.
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,
grated, instead.
Posted to JEWISH-FOOD digest by "leah perez"
23, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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