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No-Fry Latkes

No-Fry Latkes

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  • 2 shredded russet potatoes (about 3 peeled medium potatoes)
  • 1 cup finely chopped onion
  • 1 cup toasted wheat germ
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Oil spray

Preheat oven to 425° F. In a large mixing bowl, blend ingredients well using wooden spoon or hands. Coat two baking sheets with oil. Drop 1/4 cupfuls of batter onto prepared sheets and press down. Bake for 15 minutes, turn, then bake 10 minutes longer, or until browned. Serve with applesauce or sour cream.

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Latke Lover UK November 25, 2013

GITTI You can add cooked organic millet as a thickener Reply

Beverly Marshall Westport, Ct. December 12, 2012

Gluten Free Use gluten free flour as a binder instead of matzo meal Reply

Ruth Natick, MA December 12, 2011

GITTI - Substituting for wheat germ You need wheat germ, or something similar, to thicken the batter.

You can try whole grain or white bread crumbs. Cracker crumbs or matzo meal (there is also whole wheat matzo meal) works, too.

Matzo meal is actually the traditional addition and you will see it in many recipes. Reply

sue manalapan, nj December 1, 2011

potato latkas You do not cook the potatoes first. use grated raw potatoes.
We also made latkas with sweet potatoes last year.mmmmmmmm Reply

shirley los angeles December 13, 2009

answers I use the potatoes raw and substitute flour for wheat germ. They turn out great! Reply

Anonymous Hartsdale, NY December 11, 2009

Raw potatoes- All the recipes I have for latkes use grated raw potatoes- I assume this will be the same. Good luck! Reply

karen Joyce Chaya Fradle Kleinman Bell Riverside, CA December 10, 2009

No fry latkes- Oy, vay. It doesn't say what to do with the potatoes. Do you cook them first and mash them, or do you grate them raw? Reply

GITTI December 8, 2009

Can I leave out the wheat germ or if not with what can it be substituted? Reply

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