Try this Michael Richards Oven-Fried Potato Latkes recipe, or contribute your own.
Suggest a better description"MICHAEL RICHARDS OVEN-FRIED POTATO LATKES" Cut potatoes into long thin julienne strips. Do not rinse or soak in water. Season to taste with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Saute layer of julienned potatoes until tender. Cool and place on large sheet of plastic wrap and cover with another sheet of plastic wrap. Flatten with bottom of heavy pot until about 1/8- to 1/4-inch thick. Remove top sheet and cut potatoes with 3-inch round cookie cutter to make about 16 latkes. Carefully place each potato round on oiled baking sheet. Bake at 325 degrees 20 to 30 minutes or until golden brown. Serve with 1 tablespoon sour cream and about 1 teaspoon diced cucumbers, Each latke contains about: 52 calories; 27 mg sodium; 6 mg cholesterol; 4 grams fat; 3 grams carbohydrates; 1 gram protein; 0.12 gram fiber. Presented by: Judy Zeidler, L.A. Times article, "Eight Days of Latkes", 11/25/94, page H7.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 41 | ||
Calories from Fat: 40 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 18.3mg | 1 % | |
Potassium 15.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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