Baked Potato and Carrot Latkes |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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These were really good when we made them for Passover last year. They're a little bit different, because they're baked and made in muffin tins, but the taste is very good, all the same. Ingredients:
2 1/2 lbs potatoes, peeled and grated |
1 cup onion, peeled and grated |
1/2 cup carrot, peeled and grated |
1/4 cup matzo meal |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
4 egg whites |
Directions:
1. Preheat oven to 375 degrees.
2. As mentioned, peel and grate all veggies into a large bowl.
3. Add rest of ingredients and mix well.
4. Put 1/4 cup of mixture in the cups of muffin tins that have been sprayed with cooking spray.
5. Bake for 45 minute.
6. When done, remove and flip out onto a cookie sheet.
7. Put back in oven and cook for 10 minute more or until crisp.
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