Horseradish Latkes With Avocado Gravadlax Poached Eggs Recipes

BAKED LATKES

Baked Latkes image

These delicious latkes are crispy on the outside and tender on the inside. Baking latkes is so much easier than frying them!

Provided by Vered DeLeeuw

Time 50m

Number Of Ingredients 8

Ingredients

Avocado oil spray
1 lb. peeled Yukon Gold potatoes
1 small onion ((2.5 oz))
1 large egg
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
1 tablespoon coconut flour*

Steps:

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking or with nonstick foil. Spray the parchment paper or foil with oil.
Grate the potatoes using your food processor's grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.
In another small bowl, beat the egg with salt, pepper, and garlic powder.
Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.
Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.
Generously spray the latkes with oil.
Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, and bake 10-15 more minutes, until crisp and deep golden brown on the second side.
Serve immediately, with a dollop of plain Greek yogurt or sour cream.

Nutrition Facts : ServingSize 3 latkes, Calories 199 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 330 mg, Fiber 4 g, Sugar 3 g

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