Oven Baked Linguine Latkes Recipes

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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

Categories     Side Dish

Time 50m

Number Of Ingredients 8

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

OVEN BAKED POTATO LATKES



Oven Baked Potato Latkes image

These crispy Oven Baked Baked Potato Latkes are crispy on the outside and soft in the middle. Baked in the oven, not fried!

Provided by Laney Schwartz

Yield 6

Number Of Ingredients 8

1 (28 ounce) bag Alexia Yukon Gold Hashed Browns
1 small onion, grated
2 eggs, lightly beaten
6 tablespoons flour (can also use matzo meal)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
oil for greasing pan (I used avocado oil)

Steps:

  • Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
  • Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
  • Grease a baking sheet with avocado oil. Don't be shy, you don't want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn't have to be perfect, they're meant to look rustic and those crispy edges are the best!
  • Bake for 20 minutes on one side, then flip and bake for 10 more minutes. You can do two batches at the same time or remove the first batch and continue. Latkes can be kept warm in a 170-200 degree oven until ready to eat!
  • Serve with applesauce, sour cream or your favorite toppings!

OVEN-FRIED LATKES



Oven-Fried Latkes image

Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings (16 latkes)

Number Of Ingredients 7

Olive oil cooking spray, for spraying baking sheet
1 pound russet potatoes
1 large egg white
1/4 cup finely chopped scallions (about 2 scallions)
Kosher salt and freshly ground black pepper
1/2 cup no-sugar-added applesauce
1/4 cup reduced-fat sour cream

Steps:

  • Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
  • Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
  • Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
  • Serve with the applesauce and sour cream.

BAKED LATKES



Baked Latkes image

Make and share this Baked Latkes recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 45m

Yield 14 latkes

Number Of Ingredients 7

2 lbs potatoes (shredded or grated)
1 onion (shredded or grated)
2 eggs
salt, pepper
1/4 cup matzo meal or 1/4 cup flour
1/4 teaspoon baking powder
nonstick cooking spray

Steps:

  • Preheat oven to 425°F.
  • Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
  • Spray two baking sheets.
  • Add latke mixture by 1/4 cup; flatten.
  • Bake 15 minutes; turn latkes; and bake 10 minutes longer.
  • Serve with applesauce or sour cream.

Nutrition Facts : Calories 71.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.6, Sodium 21.2, Carbohydrate 13.8, Fiber 1.6, Sugar 0.9, Protein 2.5

BAKED POTATO LATKES



Baked Potato Latkes image

We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.

Provided by Bronson McKinley

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 8

3 cups peeled and mashed baked potatoes
1 cup chopped white onion
1 tablespoon minced garlic
1 ½ teaspoons salt
1 teaspoon freshly ground multi-colored peppercorns
5 tablespoons all-purpose flour
2 eggs, whisked
2 cups extra-virgin olive oil, or as need for frying

Steps:

  • Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
  • Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  • Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
  • Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g

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