| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
ts |
Oil |
| 3 |
md |
Idaho potatoes |
| 1 |
pk |
(10 oz) frozen chopped spinach thawed & squeezed dry |
| 1 |
md |
Onion |
| 1 |
|
Carrots; up to 2 |
| 2 |
tb |
Minced fresh dill; (or 2 tsp dries dill) |
| 2 |
|
Eggs plus 2 whites; (or 3 eggs) |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
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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