Re: Baked Latkes

[Guest guest]

At 04:59 PM 12/23/2008, you wrote:

I would like to know how to

adapt Latke recipe and bake it instead of

frying? I would also like it to maintain that medallion

shape.

I would make the balls of mixture and press them flat on a sheet of

parchment paper. Then bake them on a pre-heated baking stone, if

possible.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

Marilyn,

What temp?

I just got a baking stone type thing from The Pampered Chef's

stoneware! Gay gave me the link. I also got a muffin tray and a loaf

pan. Slowly these kitchen cabinets are getting more and more full.

Jodi

SCD 14 months

Crohn's/Colitis

> I would make the balls of mixture and press them

> flat on a sheet of parchment paper. Then bake

> them on a pre-heated baking stone, if possible.

[Guest guest]

At 06:12 PM 12/23/2008, you wrote:

What temp?

Mumph. Never having made the latkes... though I might tomorrow since I

need something vegetationous to have with the bison burgers we're having

for dinner tomorrow night, and I just happen to have two zucchini in the

refrigerator.

I'd try it at 350F, as that's the temp I've been using for most things

with my baking stone. Unless your stone's directions say otherwise, put

it in the cold oven, and pre-heat. Then prepare the stuff on parchment

on, say, a light-weight cutting board. Carry to the oven. Pull the rack

with the baking stone on it out, and slide the parchment from the cutting

board directly onto the stone. Push the rack back in and close the door.

Bake for however long seems reasonable.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund