Baked Polenta Potato Latkes

You may have heard of these delicious savory cakes as “latkes” or potato pancakes. My recipe research resulted in quite a few educational reads, and I learned that many countries make these, with varying ingredients and have very fun names!

Austria: Kartoffelpuffer, Reibekuchen, Reiberdatschi, Erdäpfelpuffer and Erdäpfellaibchen
Bulgaria: patatnik
Czech: bramborákor cmunda
Lithuania: bulviniai blynai
Ukraine: Deruny

Germany: See Austrian
Poland: Placki ziemniaczane
Russia: Daniki
Switzerland: Rösti

Ingredients

  • Organic avocado oil ~ small dessert bowl size
  • 2 lbs potatoes of choice ~ I’m using Yukon gold
  • 1 large yellow onion
  • 1 bunch organic scallions ~ washed, green part cut into small pieces
  • 5 cloves garlic ~ peeled, minced
  • 2 large organic eggs
  • 1/2 cup organic yellow cornmeal
  • 1/2 cup organic unbleached all-purpose flour
  • 2 tbs Montreal steak seasoning
  • 2 tsp nutritional yeast flakes
  • pinch of organic sugar

Making the Polenta POTATO Mix

  1. Scrub potatoes with brush. Arrange all potatoes (leave skin on) in a stainless steel pot, cover with water, add a teaspoon of sea salt. Bring water to rolling boil for about 2 minutes. Partially cover lid and allow to simmer for 15 minutes. The potatoes should easily pierce with a knife. Drain potatoes in colander. Set aside and allow to cool.
  2. Heat a skillet with cooking oil. Sauté onion and garlic until they are a medium brown. Add scallions. Turn off stove and continue to sauté until scallions are cooked. Set aside and allow to cool.
  3. In large mixing bowl, mash potatoes until desired texture. I prefer to leave small chunks in mine.
  4. With a spatula, push the mashed potatoes to the side, making a hole in the middle.
  5. Add eggs, cornmeal, flour, seasonings, and cooked mixture of onions, garlic, and scallions.
  6. Gently mix all the ingredients with a large spatula, scraping down the sides of the bowl as you mix. Cover with plastic wrap and refrigerate for about 1 hour.

Time to Bake!

  1. Heat nonstick cookie sheet in over at 400ºF for 5 minutes. Remove tray with baking mitts.
  2. Using a silicone brush, brush a dollop of high-heat cooking oil in 8 equally-distanced spots, about 1″ size.
  3. Oil your palms and scoop heaping 1/4 cup of the latke mix. Roll into ball. Set on the cookie sheet. You should have about 16-20 latke balls. Bake for 12 minutes.
  4. Remove the cookie sheet. Gently press and flatten the latke balls into discs about 1/2″ thick. Round out the edges of the lakes with your latkes for pretty discs.
  5. Brush some oil on the surfaces of the lakes and bake another 12minutes on 400ºF.
  6. The baked latkes should be golden brown, slightly crispy on the outside, soft on the inside.
  7. Allow to cool and serve with pesto or sour cream.

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