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Low Carb - Oven-Fried Potato Latkes



Latkes, or crisp onion-scented potato pancakes, are a traditional Hanukkah dish. Go to any Hanukkah party and you’ll find an apron-clad Jewish mother or grandmother standing at the stove frying and doling them out – a tradition I loved and cherished until I became the poor mother who had to make them. Cooking short-order style, hot oil splattering all over the kitchen, children running underfoot – no thank you! Enter these oven-fried latkes. They’re no healthier, mind you, but just as good, half the mess and so much easier.

Recipe by Jenn Segal
Source: www.onceuponachef.com

PIN IT

INGREDIENTS;

  • 2 pounds russet potatoes (2-3)
  • 1 medium yellow onion, peeled (about the size of a baseball)
  • 2 large eggs
  • 2 scant teaspoons salt
  • 2 teaspoons baking powder
  • 1/4 cup all purpose flour
  • 1 cup vegetable oil
  • Equipment: 2 heavy non-stick rimmed baking sheets*


INSTRUCTIONS;

  1. Set oven racks in center preheat oven to 425 degrees.
  2. Peel the potatoes, then coarsely grate them with the onion together in food processor or by hand using a box grater. Place potato mixture in a fine sieve and press down firmly with paper towel to remove excess moisture. Stir and repeat a few times with fresh paper towels until liquid is mostly drained. Transfer potato mixture to bowl and mix in eggs, salt, baking powder and flour.
  3. Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place pans in oven for 10 minutes to heat the oil. Wearing oven mitts, carefully remove pans from oven. Drop batter by the 1/4-cupful onto baking sheets, spacing about 1-1/2 inches apart. 
  4. For Full instructions, Please Visit >> www.onceuponachef.com


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