Shredding the potatoes and onions in a food processor as opposed to a box grater makes this recipe faster.

Makes 12 latkes

ACTIVE TIME: 50 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 1/2 pounds russet potatoes, scrubbed and shredded (about 2)
1 medium white onion, shredded
2 medium shallots, minced (about 1/4 cup)
1 teaspoon salt
1 large egg, lightly beaten
2 pieces whole-wheat matzo (6-by-6-inch), broken into pieces
1/2 teaspoon white pepper
3 tablespoons peanut oil or extra-virgin olive oil, divided

1. Toss shredded potato, onion, shallots and salt in a medium bowl. Transfer to a sieve set over a large bowl; let drain for about 15 minutes. Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don't oversqueeze--some moisture should remain). Transfer the squeezed potato to another large bowl. Carefully pour off the liquid, leaving a pasty white sediment--potato starch--in the bottom of the bowl. Add the starch to the potato mixture. Stir in egg.
2. Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs. Sprinkle the crumbs and pepper over the potato mixture and toss to combine. Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
3. Preheat oven to 425°F. Coat a baking sheet with cooking spray.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Stir the potato mixture. Cook 4 latkes per batch: place 1/4 cup potato mixture in a little of the oil and press with the back of the spatula to flatten into a 3 1/2-inch cake. Cook until crispy and golden, 1 1/2 to 3 minutes per side. Transfer the latkes to the prepared baking sheet. Continue with 2 more batches, using 1 tablespoon oil per batch and reducing the heat as needed to prevent scorching. Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.

NUTRITION INFORMATION: Per latke: 108 calories; 4 g fat (1 g sat, 2 g mono); 18 mg cholesterol; 16 g carbohydrate; 3 g protein; 2 g fiber; 204 mg sodium.

Nutrition bonus: Vitamin C (20% daily value).

RELATED RECIPES: Quick Applesauce | Zucchini-Potato Latkes with Tzatziki | Potato Galette | Horseradish-Dill Cream | Oven-Fried Zucchini Sticks

We adore potato latkes and really like that these are not fried. You don't lose any of the crispiness, and I think the flavor of the potatoes comes through even better.

Sue, West Haven, CT

This is a dolled up version of a very basic recipe. As a gluten intolerant I am surprised that your recipe page does not give tips for the large number of gluten intolerants. A simple comment to replace the matzo with rice cakes or crumbs from gluten free bread would be very helpful for those newly diagonsed.

Anonymous, Johannesburg, RS

Relatively simple and delicious. Fast becoming a weekend favorite. Great with applesauce or ketchup.

Anonymous, Clifton, NJ