Dinas Baked Latkes Recipes

Steps:

• Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
• Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
• Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
• Serve with the applesauce and sour cream.

Steps:

• Preheat 400F oven. Chop 1/2 potatoes coarsely.
• Place them, the tofu, onion and garlic into food processor. Process to Mixed well.
• Place in bowl. Shred the remaining potatoes, discarding liquid and add with remaining ingredients to tofu mix.
• Stir until well blended. 1/4 cup per pancake. Spoon onto cookie sheet. Flatten tops with turner. Bake for 15 minutes or until golden.
• Serve with applesauce and soy sour cream.

Steps:

• Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
• Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Steps:

• Preheat oven to 425°F.
• Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
• Spray two baking sheets.
• Add latke mixture by 1/4 cup; flatten.
• Bake 15 minutes; turn latkes; and bake 10 minutes longer.
• Serve with applesauce or sour cream.

Steps:

• Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
• Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.
• In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.