Latkes in the oven
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 133, total fat 2 G., saturated fats 1 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 8 mg, sodium 270 mg, sugar 5 G.
Calories 133, total fat 2 G., saturated fats 1 G., proteins 4 G., carbohydrates 26 G., fiber 2 G., cholesterol 8 mg, sodium 270 mg, sugar 5 G.
Cook latkes in the oven and you'll save a lot of time and oil. They'll be crispy on the outside, tender on the inside, and lower in calories than pan-fried latkes. You can make a large batch at once in a very hot oven. Instead of a whole egg, use only the egg white. You'll get the same effect, but with less cholesterol. Serve latkes with natural applesauce and sour cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g Russet-Burbank potatoes
- Protein of 1 large egg
- 1/4 cup finely chopped green onions (about 2 green onions)
- 0.5 cups sugar-free applesauce
- 1/4 cup low-fat sour cream
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Spray a baking sheet with cooking spray.
- Peel the potatoes and grate them coarsely. Place them in a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid sit for about 10 minutes, then drain the watery portion, reserving the potato starch.
- Beat the egg whites in a large bowl until soft peaks form. Gently fold in the potatoes, green onions, potato starch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spoon 1 tablespoon of the mixture onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. Gently flatten the latkes into 2.5-inch (6 cm) circles. Bake until golden brown on the bottom, 8 to 10 minutes. Flip and bake until the potatoes are cooked through and golden brown on the bottom, 4 to 6 minutes. Serve the latkes with applesauce and sour cream.
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