Recipe - Baked Potato Latkes

5 teaspoon Vegetable oil
1 md Onion
2 pound (4 or 5) russet (Idaho)
potatoes, peeled
One fourth cup All purpose flour
1 teaspoon Kosher salt
One fourth teaspoon Ground black pepper
1 lg Whole egg lightly beaten
1 lg Egg white, lightly beaten

The following recipes appeared last year in the N.Y.Daily News. The second
recipe is from Helen Nash, a wellknown New York writer of kosher
cookbooks. (Printed by Random House)
Set oven racks to lowest and highest positions. Preheat oven to 450
degrees. Brush 2 heavy baking sheets with 2 teaspoons of oil each. Peel
and cut the onion into quarters and chop very finely in a food processor
fitted with the steel blade. Empty onion into a bowl. Using the fine
shredding blade of a food processor, grate potatoes finely and add them to
the onion.

Add flour, salt and pepper; toss with 2 forks to mix well. Add whole egg,
egg white and remaining teaspoon oil; mix.

Warm baking sheets: If size of oven permits, place both oiled sheets side
by side in upper rack of preheated oven, because lower rack will burn oil.
Drain potato mixture, if necessary, and drop level tablespoons of potato
mixture onto the prepared warm baking sheets and press lightly to flatten.

Bake on lowest rack, side by side, for 10 minutes, or until golden brown on
bottom. Turn over and bake for 5 minutes longer, or until they seem
cooked.

This side will not get brown or very crisp. Transfer to platter, arranging
latkes browned side up. Note: Cooked latkes may be refrigerated. Reheat at
350 degrees for about 10 minutes, or until hot. They also can be
frozen,properly wrapped, and heated without thawing at 400 degrees for
about 10 minutes, or until hot.
Posted to JEWISHFOOD digest V96 #80

Date: Mon, 18 Nov 1996 18:52:20 0500

From: Tamtams@aol.com