Baked Potato Latkes
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Baked Potato Latkes
  Potato    Pancakes    Jewish    Kosher  
Last updated 6/12/2012 1:06:19 AM. Recipe ID 31748. Report a problem with this recipe.
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      Title: Baked potato latkes
 Categories: None
      Yield: 1 Servings
      5 ts Vegetable oil
      1 md Onion
      2 lb (4 or 5) russet (Idaho)
           -potatoes, peeled
    1/4 c  All purpose flour
      1 ts Kosher salt
    1/4 ts Ground black pepper
      1 lg Whole egg lightly beaten
      1 lg Egg white, lightly beaten
  The following recipes appeared last year in the N.Y.Daily News. The
  second recipe is from Helen Nash, a well-known New York writer of
  kosher cookbooks. (Printed by Random House) Set oven racks to lowest
  and highest positions.  Pre-heat oven to 450 degrees. Brush 2 heavy
  baking sheets with 2 teaspoons of oil each.  Peel and cut the onion
  into quarters and chop very finely in a food processor fitted with
  the steel blade. Empty onion into a bowl. Using the fine shredding
  blade of a food processor, grate potatoes finely and add them to the
  Add flour, salt and pepper; toss with 2 forks to mix well.  Add whole
  egg, egg white and remaining teaspoon oil; mix.
  Warm baking sheets: If  size of oven permits, place both oiled sheets
  side by side in upper rack of pre-heated oven, because lower rack
  will burn oil. Drain potato mixture, if necessary, and drop level
  tablespoons of potato mixture onto the prepared warm baking sheets
  and press lightly to flatten.
  Bake on lowest rack, side by side, for 10 minutes, or until golden
  brown on bottom.  Turn over and bake for 5 minutes longer, or until
  they seem cooked.
  This side will not get brown or very crisp.  Transfer to platter,
  arranging latkes browned side up. Note: Cooked latkes may be
  refrigerated. Reheat at 350 degrees for about 10 minutes, or until
  hot. They also can be frozen,properly wrapped, and heated without
  thawing at 400 degrees for about 10 minutes, or until hot. 

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Recipe ID 31748 (Apr 03, 2005)

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