Oven-Baked Potato Pancakes
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Ingredients
- 2 tablespoons olive oil (or cooking oil of your choice)
- 3 tablespoons whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large russet potatoes (or Yukon Gold potatoes)
- 1 onion, small peeled
- 1 large egg
- applesauce and yogurt (plain low-fat or Greek) (optional)
Instructions
- Wash hands with soap and water.
- Preheat the oven to 425 °F. Lightly oil the baking sheets by spreading the oil around with your clean hand or a paper towel.
- Mix the flour, baking powder, and salt in a small bowl.
- Use the large holes on your grater to grate the potato, then grate the onion too.
- Put the potato and onion mixture in the colander inside the sink. Using a paper towel, press the potato mixture down to squeeze out and blot up some of the extra moisture. Stir it and blot again.
- Put the potato mixture in the large bowl, add the egg, and stir well. Add the flour mixture and stir it very well.
- Use a spoon or your fingers to pluck a clump of the potato mixture from the bowl and spread it into a round, flat nest on the oiled baking sheet: it should make a circle that's about 3 inches wide and 1/4 inch thick. Repeat to fill the sheet. (You don't need to leave space between them.)
- Bake until the bottoms are deeply golden, 15 to 20 minutes, then turn the pancakes over and put them back in the over for 10 more minutes.
- Serve the latkes with applesauce and yogurt (optional).
Nutrition
| Calories | 83 |
|---|---|
| Protein | 2 g |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 16 mg |
| Sodium | 196 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: ChopChop Family