Oven-Crisped Potato Latkes
1½ pounds russet potatoes, scrubbed and shredded (about 2 potatoes)
1 medium white onion, shredded
2 medium shallots, minced (about ¼ cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6 by 6 inches), broken into pieces
½ teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided
In a medium bow, toss together the shredded potato, onion, shallots and salt. Transfer the mixture to a mesh strainer set over a large bowl. Let drain for about 15 minutes.
Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze, as some moisture should remain). Transfer the squeezed potato to another large bowl.
Carefully pour off the liquid in the first bowl, leaving behind the pasty white sediment (potato starch). Add the starch to the potato mixture, then stir in the egg.
Put the matzo in a zip-close plastic bag and use a rolling pin to crush into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is soft, 20-30 minutes.
Heat oven to 425 degrees. Coat a baking sheet with cooking spray. In a large skillet over medium-high, heat 1 tablespoon oil.
Stir the potato mixture. Scoop ¼ cup of the potato mixture into the pan, pressing with the back of a spatula to flatten into a 3½-inch cake. Repeat to cook a total of four latkes at a time.
Cook until crispy and golden, about 1½-3 minutes per side. Transfer the latkes to the prepared baking sheet. Repeat with remaining ingredients, adding 1 tablespoon of oil each batch, until all latkes have been fried. Reduce the heat as needed to prevent scorching the oil. You should get 12-14 latkes. Once all the latkes are on the baking sheet, bake until heated through, about 10 minutes.
Serves 12-14.
Cook's note: Using a food processor (rather than a box grater) to shred the potatoes and onions speeds up this recipe.
Nutrition values per latke: 108 calories; 4 g fat (1 g saturated) 16 g carbohydrates, 2 g fiber, 3 g protein, 18 mg cholesterol, 204 mg sodium.
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