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Sea Dreamer Inn
Bed and Breakfast
Brookings, Oregon
Heritage Recipe
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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