Baked potato latkes
0
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 1 hr • Serves: 12 • Difficulty: Easy
These fun oven-baked potato latkes are a terrific addition to your holiday feast or whenever you're craving a savory snack. There's no need for frying or lots of hot oil with this easy recipe. After shredding the potatoes, be sure to squeeze as much liquid out of them as possible for the crispiest texture. These latkes also feature shallots, egg substitute, matzo meal, thyme, and nutmeg. For added convenience, you can make them up to two days in advance. Just store them in the pan, covered, in the refrigerator and then reheat them in a preheated 375ºF oven for about 15 minutes.
Ingredients
Cooking spray
4 spray(s)
Uncooked potato
2 pound(s), yellow, peeled
Shallot
3 medium, finely chopped
Liquid egg substitute
½ cup(s)
Matzo meal
3 Tbsp
Dried thyme
1½ tsp
Table salt
1 tsp
Ground nutmeg
½ tsp
Black pepper
½ tsp, freshly ground
Instructions
1
Preheat oven to 375ºF. Generously coat a 12-hole muffin pan with cooking spray.
2
Using the large holes of a box grater, shred potatoes. Working by small handfuls, squeeze shredded potatoes over sink to get rid of any excess moisture; place in a large bowl. Stir in shallots, egg substitute, matzo meal, thyme, salt, nutmeg and pepper.
3
Evenly spoon mixture into prepared pan; lightly coat with cooking spray. Bake for 30 minutes; remove from oven and coat with cooking spray again. Continue baking until browned and set, about 30 minutes more. Cool at least 10 minutes on a wire rack before serving. Yields 1 latke per serving.
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