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Baked Latkes with Russet & Sweet Potatoes Recipe

Looking for an easy Baked Latkes w/Russet & Sweet Potatoes recipe? Learn how to make Baked Latkes w/Russet & Sweet Potatoes using healthy ingredients.


Submitted by gaplatt

Makes 8 servings



Adapted from easyjewishrecipes.com, substituting egg with flax seed meal, and adding sweet potato in place of one russet, and using salt substitute.

Recipe Ingredients for Baked Latkes w/Russet & Sweet Potatoes

1 tbsp. flax seed meal
3 tbsp. water
3 tsp. canola oil, divided
1 large potato, peeled and shredded
1 +5" sweetpotato, peeled and shredded
1/2 onion, chopped fine w/food processor
1 tbsp. fresh chives (or 1 tsp. dried), if desired
2 tbsp. flour (or use self-rising, and eliminate baking powder)
1/4 tsp. baking powder
1/2 tsp. Salt Substitute
1/8 tsp. ground black pepper

Recipe Directions for Baked Latkes w/Russet & Sweet Potatoes

  1. In small cup, stir flax seed meal and water, and set aside.

  2. Prepare a large baking sheet with foil that has been sprayed with non-stick cooking spray. In addition, brush surface of each baking sheet with a tsp. of oil so that latkes will cook up crispy and golden brown.

  3. Preheat oven to 450 degrees F.

  4. You may prepare Baked Latkes by grating the potatoes by hand or by using your food processor. By hand, simply grate the potatoes and any other vegetables* into a large bowl and add the remaining ingredients one at a time (including remaining oil) stirring to blend well. If using the food processor, process the potatoes lightly and add the rest of the ingredients, one at a time, (including remaining oil)pulsing only. Do not over-process or the potatoes with turn into paste.

  5. Drop potato mixture by rounded spoonfuls onto prepared baking sheets. For mini-latkes, use a teaspoon. Flatten with back of spoon, SLIGHTLY, so that latkes will be cooked through, but not so thin that they are impossible to flip.

  6. Bake uncovered for about 12 minutes - bottoms should be browned and crisp. Turn latkes over and bake for another 10 minutes. If you are worried about browning on the second side, give pan another 'brushing' with a thin coat of oil and then lay latkes back down. Keep an eye on the latkes as they bake to avoid overcooking - crisp and golden brown is what you want.

  7. *Hint for flipping: remove from oven and allow to sit for 30-45 second, so that they firm up slightly. And make sure they are not to thin, as they stick to the foil and fall apart if so.

  8. Serve right away or store covered to reheat the next day at 350 degrees for 10-15 minutes.

  9. Yield: About 8 medium latkes. If desired, serve with sour cream or apple sauce.

  10. *Note: You may substitute one or more potatoes with one or more of the following vegetables (grated) for added color and flavor: sweet potatoescarrots, turnips, zucchini, apples

Categories

Side Dish

Nutrition Facts
Serving Size 80.2g
Amount Per Serving
Calories
80
Calories from Fat
20
% Daily Value*
Total Fat
2.2g
3%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
13mg
1%
Potassium
375mg
11%
Total Carbohydrates
13.8g
5%
Dietary Fiber
1.9g
8%
Sugars
1.4g
Protein
1.6g
Vitamin A 46% Vitamin C 17%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very low in sodium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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