The golden-crisp results have only 4 grams of fat and 100 calories per serving–truly a miracle.
Transfer to a sieve set over a large bowl; let drain for about 15 minutes.
Transfer the squeezed potato mixture to another large bowl.
Add the starch to the potato mixture.
Put matzo pieces in a sealable plastic bag and crush with a rolling pin into coarse crumbs.
Sprinkle the crumbs and pepper over the potato mixture and toss to combine.
Cover and refrigerate until the matzo is softened, 20 to 30 minutes.
Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Stir the potato mixture.
Cook until crispy and golden, 1 1/2 to 3 minutes per side.
Transfer the latkes to the prepared baking sheet.
Transfer the baking sheet to the oven and bake until heated through, about 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
