Wednesday, December 14, 2011
Oven-Baked Potato Latke Cups
I've committed this Hanukkah to making truly baked latkes. In previous years, I have made the incredibly sinful and delicious sweet potato and leek latkes and of course plenty of classic potato latkes, but these days I am generally making Weight Watchers-friendly recipes. I'm happy with this recipe as it really does yield a crispy, satisfying latke, and it fills your home with the same latke aroma as fried latkes, though it takes longer. The high cooking temperature combined with just a little bit of oil is what makes the dream a reality. (Note: For even healthier latkes try my new Butternut Squash latkes. They're fab!)
2 pounds russet or Yukon Gold potatoes, peeled and grated
2 medium yellow onions, grated
1/2 cup refrigerated egg substitute (such as Egg Beaters)
1 tsp baking powder
1 tbsp kosher salt
1 tsp finely ground black pepper
3 tbsp white or white whole wheat flour
2 tbsp canola oil
cooking spray for cupcake tins
Preheat oven to 425F (convection will take less time, so use if possible).
Peel and grate onions and potatoes and place both in a colander to drain excess moisture. Stir mixture and repeat, allowing the potatoes to drain for at least 5 minutes. Place several paper towels on the mixture to ensure that most of the mixture has been drained.
Transfer potato mixture to a large bowl and stir in the egg substitute, salt, pepper and canola oil. In a small bowl, mix together the baking powder and flour, and combine both mixtures. Refrigerate mixture for 10 to 30 minutes.
Drop two to three tablespoons of the latke mixture into cupcake tins lined with parchment paper or nonstick foil (this is key!) that has been sprayed with cooking spray. You can also use baking sheets for more a more classic latke look. Bake for 20-30 minutes, then when the potato has pulled away from the side of the cupcake tin and browned as much as you like, turn the latkes over with a spoon or tongs, and bake for an additional 30 minutes. The cooking time will vary based on the temperature of your oven and how well done you like your latkes. Latkes should be deep gold on both sides when done.
This makes approximately 24 small latkes. The recipe can be easily halved or doubled. Hanukkah Samayach!
Posted by kosherliz at 4:16 PM