← Back to Search Results
baking Jewish
Jesse's Favorite Crispy-Baked Potato Pancakes

Photo by:
Comments: 0
 

Recipe

My son Jesse has always adored potato latkes and scallion pancakes. One Chanukah, inspired by his love of these two dishes, I revised the latke recipe, adding scallions instead of onions. I also developed an easy crispy-bake method that eliminates deep-frying.

Yield: MAKES ABOUT 28 PANCAKES

Ingredients

  • ¼ cup virgin olive oil
  • 2 pounds Idaho or other baking potatoes (about 4 or 5), peeled
  • 5 whole scallions, ends trimmed and minced (about 1 cup)
  • 5 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 cup sour cream and/or applesauce for serving

Directions

FIRST Preheat the oven to 450 degrees. Brush two baking sheets liberally with the olive oil, reserving a tablespoon. Using a hand grater, or the shredding disk of a food processor, grate the potatoes and transfer them to a large mixing bowl. Add the minced scallions, flour, salt, and pepper. Mix and add the egg and egg white, and the reserved tablespoon of oil, and stir to mix.

SECOND Drop the batter by tablespoons onto the oiled cookie sheets. Press lightly to flatten and form circular pancakes, about 3 inches in diameter. Bake for 10 to 12 minutes, until golden brown on the bottom. Using a spatula or tongs, flip the pancakes over and flatten them. Bake another 5 to 6 minutes, or until golden brown. Let the pancakes cool slightly on a cooling rack, arrange on a serving platter, and serve with sour cream and/or applesauce on the side. To reheat, bake for 10 minutes in a preheated 350-degree oven.


© 2005 Nina Simonds
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 2 pancakes per serving.

Nutritional information does not include sour cream and/or applesauce to serve on the side.

101kcal (5%)
14mg (1%)
14mg (23%)
8mcg RAE (0%)
296mg
17mg
2g
1g
2g
14g
15mg (5%)
180mg (7%)
1g (3%)
4g (7%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nigella-express Nigella Express
by Nigella Lawson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cooking-for-friends Cooking for Friends
by Gordon Ramsay
martin-yans-china Martin Yan's China
by Martin Yan
amor-y-tacos Amor Y Tacos
by Deborah Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?