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No-Fry Latkes


  • 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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Reader Comments
Latest Comments:
Posted: Dec 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.
Posted By Ruth, Natick, MA

Posted: Dec 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
Posted By sue, manalapan, nj

Posted: Dec 13, 2009
answers
I use the potatoes raw and substitute flour for wheat germ. They turn out great!
Posted By shirley, los angeles

Posted: Dec 11, 2009
Raw potatoes-
All the recipes I have for latkes use grated raw potatoes- I assume this will be the same. Good luck!
Posted By Anonymous, Hartsdale, NY

Posted: Dec 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?
Posted By karen Joyce Chaya Fradle Kleinman Bell, Riverside, CA

Posted: Dec 8, 2009
Can I leave out the wheat germ or if not with what can it be substituted?
Posted By GITTI



 


Low Fat Latkes
Expand A Little Bit of Oil Goes a Long Way
 A Little Bit of Oil Goes a Long Way
Low-Fat Potato Latkes I
Low-Fat Potato Latkes II
No-Fry Latkes
Norweigan Lox Latkes

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