Oven-Baked Potato Pancakes
Oven-Baked Potato Pancakes might be just the Jewish recipe you are searching for. This dairy free and vegetarian recipe serves 5. One serving contains 134 calories, 4g of protein, and 7g of fat. Hanukkah will be even more special with this recipe. Head to the store and pick up carrots, yukon gold potatoes, flour, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater.
Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid.
Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Line baking sheet with parchment paper. Using your hands, rub the surface with the olive oil; don't wash your hands! Use your oily hands to divide the mixture into 10 even clumps; press and shape into patties on the tray.
Bake until crispy and golden on one side and the pancakes release easily from the pan (about 25-30 minutes). Flip and continue until the tops are a deep golden brown (about 15 minutes more).
Serve warm, with applesauce, if desired.