Best No Fry Potato Latkes Recipes

OVEN BAKED POTATO LATKES

Steps:

• Defrost the hashed browns in the fridge overnight or on the counter for several hours. Once defrosted, place the potatoes in a strainer and squeeze out all the extra liquid. I use a paper towel or clean dish towel to get out as much moisture as possible.
• Preheat the oven to 425 degrees. In a large bowl mix the potatoes, onion, eggs, flour, salt, garlic powder and pepper until well combined. If mixture seems very wet, add a couple more tablespoons of flour. Mixture should be slightly wet, but able to hold together if pressed gently.
• Grease a baking sheet with avocado oil. Don't be shy, you don't want the potatoes to stick! Scoop about a golf ball sized amount of the mixture and form a flat pancake like latke with your hands. Try to make sure the latke is the same thickness throughout so it cooks evenly. It doesn't have to be perfect, they're meant to look rustic and those crispy edges are the best!
• Bake for 20 minutes on one side, then flip and bake for 10 more minutes. You can do two batches at the same time or remove the first batch and continue. Latkes can be kept warm in a 170-200 degree oven until ready to eat!
• Serve with applesauce, sour cream or your favorite toppings!

UN-FRIED POTATO LATKES

Steps:

• Preheat oven to 350 degrees.
• Brush 2 baking sheets with 1 tsp oil each.
• Loosely grate potatoes and onion in food processor and place in large mixing bowl.
• Season to taste with salt and pepper.
• Add flour and onion and mix well.
• Mix in eggs and 1 tsp oil.
• Spoon out the batter onto baking sheets and flattern slightly.
• with oven racks in lower and middle positions, bake until brown on the bottom (about 10 minutes).
• Turn and bake another 5 or until brown.
• Garnish liberally with chives and serve with sour cream or non-fat yogurt.
• (Soy versions of these milk-based products will work also).

NO-GRATE NO-FAT BAKED POTATO LATKES

Steps:

• Start by baking potato, for example by putting in microwave for 5 minutes. (Or, alternatively, put in crockpot for several hours).
• Then cut up potato.
• Then add 2 oz. of flour and 2 oz. of egg beaters, mixing them with the potato into a kind of paste. If you want the mix to be a bit less bland cut up an onion and add a few bits of onions. Let everything sit for 5 or 10 minutes.
• Then spoon up bits of the mix, and pan-fry for 5-15 minutes.