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Potato Latkes

These savory latkes are baked instead of fried to save quite a bit of fat. If you are serving them in a meatless meal, you can substitute a small dollop of nonfat sour cream and a pinch of snipped chives for the applesauce.

Ingredients:
2 Tablespoons plus 1/2 teaspoon vegetable oil
2 medium onions, chopped
1 teaspoon paprika, plus a bit more for sprinkling
1-3/4 pounds baking potatoes, peeled
2 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 cups applesauce

Preheat the oven to 400 degrees. Heat 1 Tablespoon plus 1/2 teaspoon vegetable oil in a heavy non-stick skillet. Add the onions and saute over medium-low heat until softened, about 10 minutes; if pan becomes dry during sauteing, add 1/2 Tablespoon water. Add 1 teaspoon paprika; stir to blend and remove from the heat. Let cool. Coarsely grate the potatoes using the large grater of a food processor or a hand grater. Put the grated potatoes in a large strainer and squeeze out excess liquid. Transfer the potatoes to a bowl. Add the sauteed onions, eggs, salt, and pepper.

Oil 12 non-stick muffin pans (one 12-cup pan), making sure to oil edges of bases. Using a 1/3 cup measure, add scant 1/3 cup potato mixture to each muffin pan. Smooth tops lightly. Spoon 1/4 teaspoon oil over each, then shake a little paprika on top. Bake about 45 minutes or until brown at edges and firm. Remove form oven and run a small, sturdy rubber spatula around the edges of the muffins to release them. You can then leave them in the pan 15 to 30 minutes to keep hot. Serve hot, accompanied by applesauce if desired, or serve with Andouille Hash.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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