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Nutrition Facts
Serving Size 1 latkes 89g Recipe makes 14 latkes)
Calories 71
Calories from Fat 7		(10%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 21mg		0%
Potassium 296mg		8%
Total Carbohydrate 13.9g		4%
	Dietary Fiber 1.6g	6%
	Sugars 0.9g
Protein 2.5g		4%
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Baked Latkes

Recipe #48494 | 45 min | 20 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: chia
Dec 12, 2002

A bit less fattening than the original version.

14 latkes (change servings and units)

Ingredients

2 lbs potatoes (shredded or grated)
1 onion (shredded or grated)
2 eggs
salt, pepper
1/4 cup matzo meal or flour
1/4 teaspoon baking powder
nonstick cooking spray

Directions

1
Preheat oven to 425°F.
2
Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
3
Spray two baking sheets.
4
Add latke mixture by 1/4 cup; flatten.
5
Bake 15 minutes; turn latkes; and bake 10 minutes longer.
6
Serve with applesauce or sour cream.

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Featured Reviews for This Recipe

From: Mrsspeevs

On Dec 22, 2008

very delicious. I used egg beaters instead of eggs to bring the fat down even more and also whole wheat matzah meal. They didn't really have the consistency of the classical latke - more like a dense kugle. But we enjoyed them very much anyway - especially since there were no genuine latekes to "out" the imposters!

0 people found this review helpful

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From: CookbookCarrie

On Dec 18, 2008

wow these are great i luved them only i had to make them for my daughters social studies class and cut it in half but they smelled amazing and the funny thing was that we used hash brown potatoes. lol

2 people found this review helpful

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From: Mom to Jacob

On May 22, 2004

I just made these and wow! The smell in the house is still lingering even though there's not a latke to be found. Will have to double the recipe for next time. Everyone just gobbled them up. Thanks so much for an amazing recipe that I don't have to stand over frying!

11 people found this review helpful

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From: MontrealJulia

On Mar 16, 2008

Amazing! I doubled the recipe and used mostly yukon gold potatoes (starchier than regular), and made up the difference with Idahos I believe. You really have to oil the tray well - I used vegetable oil and a LOT of it. Otherwise they'll burn. Make sure they're pressed flat once they're on the pan, or when you go to flip them over, the second side won't brown properly. Thank you so much for this recipe! It made serving these as an appetizer to my meal very easy - no standing over a pan frying.

10 people found this review helpful

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