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Ingredients

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Directions

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  • Preheat oven to 350 degree F. Peel potatoes. Shred lengthwise into fine, long strands. Place shredded potatoes in a colander. Rinse well with cold water. Press to remove as much liquid as possible.

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  • In a medium mixing bowl beat egg with oil and salt. Add the shredded potatoes to egg mixture. Using your hands, gently form 1 to 2 tablespoons of the potato mixture into 1-1/2-inch haystacks, squeezing out slightly more than half of liquid as you shape. Place latkes on a greased, shallow baking pan.

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  • Bake for 45 minutes or until golden brown. Serve with lamb and roasted vegetables, if desired. Makes 12 macaroons.

Tips

Use russet or long white potatoes. They are lower in moisture than other varieties. Using higher-moisture potatoes may make the macaroons gummy.

Nutrition Facts

61 calories; 1 g total fat; 0 g saturated fat; 13 mg cholesterol; 107 mg sodium. 11 g carbohydrates; 1 g fiber; 1 g protein; 10 RE vitamin a; 4 mg vitamin c; 0 mg iron;

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