Oven Baked Linguine Latkes Recipes

OVEN-FRIED LATKES

Oven-Fried Latkes image

Using the oven to make crisp latkes saves a lot of calories and fat-and hassle! You can cook a large batch quickly in a very hot oven. Egg white takes the place of a whole egg, keeping the cholesterol low.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings (16 latkes)

Number Of Ingredients 7

Ingredients

Olive oil cooking spray, for spraying baking sheet
1 pound russet potatoes
1 large egg white
1/4 cup finely chopped scallions (about 2 scallions)
Kosher salt and freshly ground black pepper
1/2 cup no-sugar-added applesauce
1/4 cup reduced-fat sour cream

Steps:

Preheat the oven to 450 degrees F. Mist a baking sheet with the cooking spray.
Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.
Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, scallions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.
Serve with the applesauce and sour cream.

BAKED POTATO LATKES

Baked Potato Latkes image

We love to eat potato skins, but I got tired of just using the starch that we scooped out for mashed potatoes. I thought: 'Hmmm, latkes, that could be interesting.' So I tooled around with a the basics of latkes until I had a recipe that I liked. They were such a hit with the family that it's been a staple ever since.

Provided by Bronson McKinley

Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 8

Ingredients

3 cups peeled and mashed baked potatoes
1 cup chopped white onion
1 tablespoon minced garlic
1 ½ teaspoons salt
1 teaspoon freshly ground multi-colored peppercorns
5 tablespoons all-purpose flour
2 eggs, whisked
2 cups extra-virgin olive oil, or as need for frying

Steps:

Pour potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl, respectively. Fold mixture together with a rubber spatula until ingredients are well coated with egg and garlic, salt, and pepper are evenly mixed throughout. Break up any large potato chunks.
Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
Form latke dough into baseball-size balls and flatten into 1-inch thick rounds.
Working in batches, place latkes in hot oil and cook until edges are a rich brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

Nutrition Facts : Calories 219.1 calories, Carbohydrate 25.6 g, Cholesterol 74.4 mg, Fat 11 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 731.2 mg, Sugar 2.8 g

BAKED LATKES

Baked Latkes image

Make and share this Baked Latkes recipe from Food.com.

Provided by chia2160

Categories Potato

Time 45m

Yield 14 latkes

Number Of Ingredients 7

Ingredients

2 lbs potatoes (shredded or grated)
1 onion (shredded or grated)
2 eggs
salt, pepper
1/4 cup matzo meal or 1/4 cup flour
1/4 teaspoon baking powder
nonstick cooking spray

Steps:

Preheat oven to 425°F.
Drain excess liquid from potatoes. Mix all ingredients in a large bowl.
Spray two baking sheets.
Add latke mixture by 1/4 cup; flatten.
Bake 15 minutes; turn latkes; and bake 10 minutes longer.
Serve with applesauce or sour cream.

Nutrition Facts : Calories 71.2, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.6, Sodium 21.2, Carbohydrate 13.8, Fiber 1.6, Sugar 0.9, Protein 2.5

OVEN-BAKED LINGUINE LATKES

Oven-Baked Linguine Latkes image

I came up with these to use up eggs and leftover linguine. It's easy, tasty, and is a definite kid pleaser--a good way to give them eggs. Adults can add onions, garlic, or spices as needed, but this is a good base recipe.

Provided by BigFatMomma

Categories Toddler Friendly

Time 17m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

10 -12 ounces cold cooked linguine
2 large eggs
3 tablespoons flour
1 dash salt
1 pinch dried parsley

Steps:

Cut linguine into 1-2 inch pieces.
In a bowl, lightly beat the eggs (use 3 if you want more egg than pasta--but they're good with just 2).
Add linguine and flour, stir to mix.
Let sit for 5 minutes.
Line a baking sheet with foil, and spray with cooking spray.
Drop batter onto sheet by heaping spoonfuls, and spread flat (should be about 3-4 inches across).
Bake at 425 for 5 minutes,flip, and bake for another 5 minutes.

Nutrition Facts : Calories 680.3, Fat 12.8, SaturatedFat 3.6, Cholesterol 423, Sodium 298.4, Carbohydrate 106.2, Fiber 5.7, Sugar 2.4, Protein 31.4

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