OVEN-BAKED POTATO PANCAKES RECIPE | MYRECIPES
Provided by Sarah Copeland
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield Makes 5 servings (serving size: 2 pancakes)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater. Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid. Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
- Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray. Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more). Serve warm, with applesauce, if desired.
Nutrition Facts : Calories 148 calories, CarbohydrateContent 20 g, CholesterolContent 38 mg, FatContent 6.6 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 1.2 g, SodiumContent 532 mg
POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION) RECIPE ...
These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 16 pancakes
Number Of Ingredients 14
Steps:
- Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely.
- Grate onion; add.
- Beat egg with salt, pepper, milk; add to potato-onion mixture.
- Combine lightly.
- Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more.
- Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote.
- Make Baked Fruit Compote:.
- Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish.
- Pour wine over the fruit.
- Combine brown sugar with spices and orange zest; sprinkle over fruit.
- Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
Nutrition Facts : Calories 119.8, FatContent 2.2, SaturatedFatContent 0.4, CholesterolContent 11.8, SodiumContent 9.7, CarbohydrateContent 22.7, FiberContent 2.6, SugarContent 12.7, ProteinContent 1.9
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POTATO PANCAKES - LATKES (LOW-FAT BAKED VERSION) RECIPE ...
These delicious low-fat potato pancakes or latkes are baked, not fried. A wonderful recipe to have on hand, especially if you're feeding a crowd or watching your fat intake. Best eaten while still warm from the oven; enjoy them with sour cream or applesauce, dusted with a little cinnamon sugar or jam, or accompanied with warm fruit compote (recipe included). Makes about 16 pancakes. Recipe from Parade Magazine.
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Total Time 1 hours
Calories 119.8 per serving
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Total Time 1 hours
Calories 119.8 per serving
- Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
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