Here is my healthy take on traditional potato latkes. Even though most potato pancakes are skillet fried in a pool of oil, these are baked with zero added oil in a very hot oven, so where your average latkes are heavy and greasy, these are 100% regret-free.
I use scrubbed, unpeeled potatoes, then shred them in my food processor. (I use a Cuisinart, and have relied on the same one for many years.) To the potatoes, I add onions (of course), plus shredded sweet potatoes and zucchini, for just a little extra color and flavor.
I find that by keeping the pancakes a little thinner as they bake, they’ll cook more evenly and turn a lovely golden brown.
Although the texture of baked potato latkes just won’t be quite as crispy as when they’re fried, the flavor is wonderful – and I think positively and healthfully addictive.
BAKED POTATO, SWEET POTATO, AND ZUCCHINI LATKES
4 medium russet or Yukon Gold potatoes, scrubbed, unpeeled, and shredded
1 medium sweet potato, peeled and shredded
1 medium zucchini, shredded
1 medium Vidalia onion, minced
1/4 cup white whole wheat flour
1 1/2 tablespoon nutritional yeast
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat oven to 450 degrees. Line 2 baking sheets with baking parchment.
Place the shredded potatoes, shredded sweet potatoes, shredded zucchini, and minced onion in a large colander in the sink, and allow excess moisture to drain.
In a large bowl, mix together the flour, nutritional yeast, salt, and pepper.
Squeeze out the excess liquid from the vegetables in the colander, one handful at a time. Then add the vegetables to the large bowl of seasoned flour. Combine well, making sure all of the vegetables become well coated with flour.
Scoop out rounded heaping tablespoons of the latke batter, and place on the baking sheets to create 3-inch pancakes. Use a spoon or spatula to flatten evenly.
Bake for 20-22 minutes or until golden brown. Remove from oven and serve warm with your favorite toppings.