Two-Potato Latkes Recipe Source: © Cooking Light Magazine 4 servings (serving size: 2 latkes) One of the most well-known dishes of Hanukkah is latkes - potato pancakes cooked in symbolic olive oil. You can use a food processor's shredding blade for fast preparation. Serve latkes with applesauce and reduced-fat sour cream. RECIPE INGREDIENTS 2 tablespoons olive oil 1/4 cup grated fresh onion 1 pound shredded peeled baking potato 1/2 pound shredded peeled sweet potato 1/2 cup all-purpose flour (about 2 1/4 ounces) 1/3 cup green onions, finely chopped 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 1 large egg, lightly beaten Cooking spray Green onion strips (optional) RECIPE METHOD Preheat oven to 425 degrees F. Drizzle a jelly-roll pan evenly with oil, tilting pan to coat. Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425 degrees F for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired. Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved
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