Baked Latkes

By Zakah Glaser

Meat/Dairy Pareve

Time 30-60 Minutes

Difficulty Intermediate

Health & Allergies Vegetarian, Low-Fat, Gluten-Free

Ingredients

4 tsp. olive oil
2 lbs. potatoes
1 medium onion
1 clove garlic
1 T. fresh dill or 1 tsp. dried dill
2 eggs
1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. pepper

Directions

Place oven racks on the lowest and middle positions. Preheat oven to 450°F. In food processor, finely mince onion, garlic and dill, using S-blade. Then add potatoes, eggs, and 2 tsp. of oil. Add remaining ingredients and mix briefly. Drop mixture by spoonfuls onto greased cookie sheet. Flatten latkes slightly and spray them with non-stick spray. Bake uncovered for 10 minutes, or until bottoms are nicely browned and crispy. Flip latkes. Bake about 8 to 10 minutes longer, or until brown.

By Zakah Glaser

Zakah Glaser is associate director of Soveya and is a Certified Nutrition, Wellness, and Weight Management Consultant. She offers weight-loss coaching to people struggling with overeating and is a sought-after speaker for women’s groups about the Torah perspective on health and nutrition. The recipes are all from Soveya's Incredibly Easy and Healthy Cookbook which features 300 no sugar and no flour recipes.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.