Post by barb43 on Dec 20, 2020 20:33:24 GMT
Baked Latkes
Baking up a batch of 12 of these palm-sized latkes is easier than frying!
Ingredients:
Spray olive oil
3 cups of (thawed) shredded frozen potatoes (like you'd use to make hash browns)*
1 small onion, finely chopped (or chopped to suit yourself)
2 large eggs
1 tsp sea salt
1 tsp black pepper (to suit yourself)
1 tsp garlic pepper (to suit yourself)
1 Tbsp coconut flour
1 Tbsp finely ground almond flour
Instructions:
1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with Non-Stick Foil**. Spray the lined baking sheet foil with olive oil.
2. Place the shredded potatoes and chopped onion into a large dish
3. In a small bowl, use a fork or small whisk to mix up the eggs with the salt, pepper, and garlic powder.
4. Add the egg mixture to the potato-onion mixture and stir to combine.
5. Mix the 2 flours together and sprinkle onto the potato mixture. Stir again to combine. Note: the flour will not be enough to coat all of the potato-onion mix, but it will be enough to make the mix a little more dry so that it bakes better.
6. Drop spoonfuls of the mixture onto the prepared baking sheet, forming thin flattened pancakes. Use your hands to shape the pancakes. *It was messy, but I found it easy to dip a blob of potato mixture into the palm of my hand and basically flatten it then lay it on the foil-lined pan. Do what works best for you.
*
7. Bake the pan of latkes for 10-12 minutes. Watch them so they do not darken too much. Remove the pan from the oven and carefully flip over the latkes. The Non-Stick Foil is pretty slippery at that point, so use caution not to spill the pancakes. Return to the oven and bake for an additional 10-15 minutes. Watch the latkes do not darken too much - they will get a little crispy, but you don't want them to burn.
8. Serve with sour cream or plain Greek yogurt.
* If the shredded potatoes are 'wet' when thawed out, spread them out on something and pat them dry with paper towels. Otherwise, they will be difficult to bake, and might not get a little crispy.
** The Non-Stick Foil is marked "Non-Stick Side" on the dull side, which is the side that should be "up"; put the shiny side down against the baking sheet.
Baking up a batch of 12 of these palm-sized latkes is easier than frying!
Ingredients:
Spray olive oil
3 cups of (thawed) shredded frozen potatoes (like you'd use to make hash browns)*
1 small onion, finely chopped (or chopped to suit yourself)
2 large eggs
1 tsp sea salt
1 tsp black pepper (to suit yourself)
1 tsp garlic pepper (to suit yourself)
1 Tbsp coconut flour
1 Tbsp finely ground almond flour
Instructions:
1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with Non-Stick Foil**. Spray the lined baking sheet foil with olive oil.
2. Place the shredded potatoes and chopped onion into a large dish
3. In a small bowl, use a fork or small whisk to mix up the eggs with the salt, pepper, and garlic powder.
4. Add the egg mixture to the potato-onion mixture and stir to combine.
5. Mix the 2 flours together and sprinkle onto the potato mixture. Stir again to combine. Note: the flour will not be enough to coat all of the potato-onion mix, but it will be enough to make the mix a little more dry so that it bakes better.
6. Drop spoonfuls of the mixture onto the prepared baking sheet, forming thin flattened pancakes. Use your hands to shape the pancakes. *It was messy, but I found it easy to dip a blob of potato mixture into the palm of my hand and basically flatten it then lay it on the foil-lined pan. Do what works best for you.
*7. Bake the pan of latkes for 10-12 minutes. Watch them so they do not darken too much. Remove the pan from the oven and carefully flip over the latkes. The Non-Stick Foil is pretty slippery at that point, so use caution not to spill the pancakes. Return to the oven and bake for an additional 10-15 minutes. Watch the latkes do not darken too much - they will get a little crispy, but you don't want them to burn.
8. Serve with sour cream or plain Greek yogurt.
* If the shredded potatoes are 'wet' when thawed out, spread them out on something and pat them dry with paper towels. Otherwise, they will be difficult to bake, and might not get a little crispy.
** The Non-Stick Foil is marked "Non-Stick Side" on the dull side, which is the side that should be "up"; put the shiny side down against the baking sheet.