No-Fry Potato and Spinach Latkes

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No-Fry Potato and Spinach Latkes Ingredients

4 ts Oil	2 Eggs plus 2 whites; (or 3
3 md Idaho potatoes	1/4 c Flour
1 pk (10 oz) frozen chopped	1/2 ts Baking powder
1 md Onion	3/4 ts Salt
1 Carrots; up to 2	1/4 ts Pepper
2 tb Minced fresh dill; (or 2 tsp

Instructions for No-Fry Potato and Spinach Latkes

I have not yet tried this recipe, but it looks really good. It is from "MealLeaniYumm" by Norene Gilletz. Yields 24 med latkes or 6 dozen mini latkes. Place oven racks on the lowest & middle position in oven Preheat to 450` Line 2 baking sheets with foil & spray with non-stick spray Brush each pan with 1 tsp oil Peel potatoes. Grate in processor & remove. Insert steel knife & process spinach, onion, carrots & dill until fine Add grated potatoes, eggs & whites & remaining 2 tsp oil Process with quick on/offs to mix Quickly blend in remaining ingredients. Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the back of a spoon to form latkes Bake uncovered 10 minutes or until bottom is brown & crispy Turn over. Transfer pan on the upper rack to the lower one & vice versa Bake 8-10 minutes longer until brown. These can be frozen in a single layer on a baking sheet, and then wrapped well. If you prefer to fry them in a non-stick skillet, use the oil for frying instead of adding it to the mixture. TRI-COLOR LATKES: Omit spinach & use 2 carrots & 2 medium zucchinis, grated, instead. Posted to JEWISH-FOOD digest by "leah perez" on Nov 23, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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