Recipe Redux: Baked (and flash-fried) Potato Latkes

by Deborah Bat SchmuelEDITOR’S NOTE: This month our Recipe Redux takes a culturally significant food for the holidays—the Potato Latke of Hanukah fame—and makes it a little more healthy. Tradition holds that a small amount of oil lasted eight days and in an attempt to retain the significance of that we are still using oil. In this recipe, the frying and oil are minimized and an apple has been added for a tasty, healthier alternative.

Ingredients 
3 large russet potatoes, skin on, grated
1 medium yellow onion, finely grated and drained well
2 apples, skin on, grated
2 eggs
¾ cup fine matzo meal (or flour)
Salt and pepper to taste
2 tablespoons canola oil

Directions 
Drain the potatoes well before using; it helps to wrap them in cheesecloth and squeeze. Then mix all ingredients (except the oil) together.

Put two tablespoons of oil in skillet and heat. Shape approximately two tablespoons of the potato mixture into a ball, place in the hot oil, and press down with a spatula. Fry 1 minute on each side. Place the latkes in a baking dish that has been sprayed with cooking spray. Bake for 10 minutes at 425 degrees.

Serve with applesauce, greek yogurt, or any other condiment that sounds yummy to you.