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Baked, No-Fry, Sweet Potato Latkes

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If you prefer to fry latkes instead of baking them, don’t add oil to the latke mixture as directed below. Use a non-stick skillet and fry latkes in a little oil, about 2 teaspoon sper batch. Drain on paper towels to absorb oil. One no-fry latke contains just 1 gram of fat, compared to 2.7 grams for the fried version! Enjoy! Yields 2 dozen medium latkes, 6 dozen minis.

Directions

1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with aluminum foil. Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with one teaspoon of oil. (This provides a crispy exterior to the latke.)
2.

Peel potatoes or scrub them well if you don’t want to peel them. Grate potatoes. (The food processor does this quickly.) Transfer them to another bowl. Use the processor to finely mince onion, garlic and dill. Add potatoes, egg, egg whites and remaining two teaspoons oil to the processor. Mix using quick on/off turns. Add remaining ingredients and mix briefly. If over-processed, potatoes will be too fine.

3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkes.
4. Bake uncovered at 450 degrees Fahrenheit for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkes over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about eight to 10 minutes longer, or until brown. Best when served immediately.

Notes: Alternatively, line the pan with parchment paper, such as Chefs Select. Bake uncovered at 425 degrees Fahrenheit for 12 minutes. Ensure the paper does not extend beyond the baking sheet or touch the walls of the oven.

Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives. Latkes freeze well.