| 4 teaspoons oil 3 medium Idaho potatoes 10 oz. package frozen chopped spinach thawed and squeezed dry 1 medium onion 1-2 carrots | Place oven racks on the lowest and middle position. Preheat oven to 450 ° F. 1. Line 2 baking sheets with foil and spray with non-stick spray. Brush each pan with 1 tsp. oil. |
| 2 Tbl. fresh dill 3 eggs ¼ cup matzot flour | 2. Peel potatoes. Grate in processor and remove liquid. Insert steel knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs and whites and remaining 2 tsp. oil. Process with quick pulses to mix. Quickly blend inremaining ingredients. |
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¾ tsp. salt ¼ tsp. pepper | Drop by rounded spoonfuls onto prepared pans. Flatten slightly with the back of spoon to form latkes. Bake uncovered 10 min. or until bottom is brown and crispy Turn over and transfer pan on the upper rack to the lower rack, and from the lower rack to the upper rack. Bake 10 min. longer until brown. Yield: 24 medium latkes or 6 odzen mini latkes If desired, the latkes may be frozen in a single layer on a baking sheet, then wrapped securely for later use. |