Idaho potatoes are best for this traditional Jewish dish. Serve your latkes with applesauce or non-fat sour cream.
Preheat oven to 450°. Mix potatoes, onions, dill, eggs, garlic and two teaspoons oil, and mix well. Add flour, baking powder, salt and pepper and mix until all ingredients are combined. Spray two cookie sheets with non-stick cooking spray and grease with remaining oil. Drop mixture, teaspoon by teaspoon, onto the baking sheets, and flatten each slightly. Bake for 10 minutes, and then remove from oven. Flip each latke and bake for 10 minutes more, until all are light brown. Makes 2 dozen.
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