Oven-Baked Potato Pancakes

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

1
Preheat oven to 42
Equipment you will use
OvenOven
2
Julienne potatoes, turnip, and carrots using julienne attachment of food processor, or shred with box grater.
Ingredients you will need
PotatoPotato
CarrotCarrot
TurnipTurnip
Equipment you will use
Food ProcessorFood Processor
Box GraterBox Grater
3
Place vegetables in a strainer set over a bowl; squeeze with your hands and discard any liquid.
Ingredients you will need
VegetableVegetable
Equipment you will use
SieveSieve
BowlBowl
4
Transfer vegetables to a bowl and stir in rosemary, garlic, egg, flour, and salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
VegetableVegetable
RosemaryRosemary
GarlicGarlic
All Purpose FlourAll Purpose Flour
EggEgg
Equipment you will use
BowlBowl
5
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.
Ingredients you will need
Olive OilOlive Oil
Dry Seasoning RubDry Seasoning Rub
Equipment you will use
Baking PaperBaking Paper
Baking SheetBaking Sheet
6
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).
Equipment you will use
OvenOven
Frying PanFrying Pan
7
Serve warm, with applesauce, if desired.
Ingredients you will need
ApplesauceApplesauce
DifficultyHard
Ready In50 m.
Servings5
Health Score13
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