Shari Lewiss No Fry Latkes Recipes

NO-FRY POTATO LATKES

Steps:

• Place oven racks on the lowest and middle positions in your oven.
• Preheat oven to 350 degrees.
• Line 2 baking sheets with aluminum foil.
• Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
• Peel potatoes or scrub them well if you don't want to peel them.
• Grate potatoes.
• Transfer them to another bowl.
• Use the processor to finely mince onion, garlic and dill.
• Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
• Mix using quick on/off turns.
• Add remaining ingredients and mix briefly.
• If overprocessed, potatoes will be too fine.
• Drop mixture by rounded spoonfuls onto prepared baking sheets.
• Flatten slightly with the back of the spoon to form latkas.
• Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
• Turn latkes over.
• Transfer pan from the upper rack to the lower rack and vice versa.
• Bake about 8 to 10 minutes longer, or until brown.
• Best when served immediately.
• Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
• Latkes freeze well.

UN-FRIED POTATO LATKES

Steps:

• Preheat oven to 350 degrees.
• Brush 2 baking sheets with 1 tsp oil each.
• Loosely grate potatoes and onion in food processor and place in large mixing bowl.
• Season to taste with salt and pepper.
• Add flour and onion and mix well.
• Mix in eggs and 1 tsp oil.
• Spoon out the batter onto baking sheets and flattern slightly.
• with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes).
• Turn and bake another 5 or until brown.
• Garnish liberally with chives and serve with sour cream or non-fat yogurt.
• (Soy versions of these milk-based products will work also).