| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | t | Oil |
| 3 | Idaho potatoes | |
| 1 | 10 oz frozen chopped | |
| spinach thawed & squeezed | ||
| dry | ||
| 1 | Onion | |
| 1 | Carrots, up to 2 | |
| 2 | T | Minced fresh dill, or 2 tsp |
| dries dill | ||
| 2 | Eggs plus 2 whites, or 3 | |
| eggs | ||
| 1/4 | c | Flour |
| 1/2 | t | Baking powder |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
I have not yet tried this recipe, but it looks really good. It is from "MealLeaniYumm" by Norene Gilletz. Yields 24 med latkes or 6 dozen mini latkes. Place oven racks on the lowest & middle position in oven Preheat to 450` Line 2 baking sheets with foil & spray with non-stick spray Brush each pan with 1 tsp oil Peel potatoes. Grate in processor & remove. Insert steel knife & process spinach, onion, carrots & dill until fine Add grated potatoes, eggs & whites & remaining 2 tsp oil Process with quick on/offs to mix Quickly blend in remaining ingredients. Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the back of a spoon to form latkes Bake uncovered 10 minutes or until bottom is brown & crispy Turn over. Transfer pan on the upper rack to the lower one & vice versa Bake 8-10 minutes longer until brown. These can be frozen in a single layer on a baking sheet, and then wrapped well. If you prefer to fry them in a non-stick skillet, use the oil for frying instead of adding it to the mixture. TRI-COLOR LATKES: Omit spinach & use 2 carrots & 2 medium zucchinis, grated, instead. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Nov 23, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 549
Calories From Fat: 226
Total Fat: 25.7g
Cholesterol: 186mg
Sodium: 2952mg
Potassium: 1508mg
Carbohydrates: 57.7g
Fiber: 14.1g
Sugar: 10.4g
Protein: 28.9g