Baked latkes with a twist that saves you time without compromising on the delicious taste of fried latkes.
Traditional latke recipes recommend that you "squeeze" the vegetables after grating them. However, this is time consuming, it is never clear when sufficient fluid has been removed, and a significant amount of the vitamins and minerals are lost with the fluid. The twist in the recipe is the inclusion of potato starch, which according to Prof. Harold McGee (a specialist in food science), absorbs 100 times more liquid than its volume, so it is ideal for making latkes (by the way, corn flour absorbs only 20 times more liquid than its volume).
The salt in the recipe is added right at the end (salt accelerates the release of fluid) to prevent the vegetables from releasing liquid. The recipe can be made with the vegetables of your choice, which adds a new dimension to the traditional potato latke.
Ingredients
- 1 medium onion cut into cubes
- 4 medium vegetables coarsely grated (carrots, sweet potato, potato and/or zucchini)
- 1 cup potato starch
- 3 tablespoons olive oil
- 2 eggs
- Half teaspoon black pepper
- Half teaspoon garlic powder
- Half teaspoon salt
Sauce for serving:
- ½ cup 150 g Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon finely chopped dill or green onion
- Salt and black pepper to taste
Nutritional Facts
Instructions
- Preheat the oven to 430°F/220°C using the Convection/Turbo setting.
- Line a sheet pan with parchment paper and grease with olive oil.
- Put the grated vegetables into a bowl, add the potato starch. Mix well. Add the olive oil, eggs, black pepper, and garlic powder. Mix, add salt.
- Prepare 16 latkes using a cup or scoop and your hands as quickly as possible, placing them on them evenly on the pan.
- Bake for about 20 minutes or until the latkes are golden brown.
- Meanwhile mix yogurt, mayo, green onion, salt and pepper and serve with hot latkes.
