We experimented with these last night, they turned out great. If you prefer to fry latkas instead of baking them, don't add oil to the latka mixture as directed below. Use a nonstick skillet and fry latkas in a little oil, about 2 tsp. per batch. Drain on paper towels to absorb oil.
4 teaspoons canola oil or 4 teaspoons vegetable oil, divided
4 -5 medium idaho potatoes (2 lb./1 kg.)
1 medium onion
1 clove garlic, if desired
1 tablespoon fresh dill or 1 teaspoon dried dill
1 egg
2 egg whites, lightly beaten with the egg ("or" use 2 eggs)
1/4 cup white flour or 1/4 cup wheat flour
1/2 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
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.
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