Oven-Fried Latkes

  • Olive oil cooking spray, for spraying baking sheet
  • 1 pound russet potatoes
  • 1 large egg white
  • 1/4 cup finely chopped spring onions (about 2 spring onions)
  • Salt and freshly ground black pepper
  • 1/2 cup no-sugar-added apple sauce
  • 1/4 cup reduced-fat sour cream

Preheat the oven to 220°C. Mist a baking sheet with the cooking spray.

Peel the potatoes and then grate on the large holes of a box grater. Transfer to a fine-mesh sieve and squeeze out as much liquid as possible into a bowl. Let the liquid settle for about 10 minutes, and then pour off the watery liquid, reserving the potato starch.

Beat the egg white in a large bowl until it holds a soft peak. Gently fold in the potatoes, spring onions, reserved potato starch, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Drop the mixture by tablespoons on the prepared baking sheet, spacing the latkes about 2 inches apart. Gently spread and flatten into 2 1/2-inch rounds. Roast until the bottoms are browned, 8 to 10 minutes. Flip and roast until the potatoes are cooked through and the bottoms are spotted brown, 4 to 6 minutes.

Serve with the apple sauce and sour cream.

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