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Oven-Fried Potato Latkes
Delicious potato latkes with none of the mess!
Latkes, or crisp onion-scented potato pancakes, are a traditional Hanukkah dish. Go to any Hanukkah party and you’ll find an apron-clad Jewish mother or grandmother standing at the stove frying and doling them out, a tradition I loved and cherished until I became the poor mother who had to make them. Cooking short order-style with hot oil splattering all over the kitchen and children running underfoot—no thank you!
Enter these oven-fried latkes. They’re no healthier, mind you, but they’re just as good, half the mess, and so much easier than the traditional stovetop version. To make them, you’ll need two non-stick rimmed baking sheets. Be sure they are truly non-stick, otherwise, the latkes will stick.
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Oven-Fried Potato Latkes
Delicious potato latkes with none of the mess!
Ingredients
- 2 pounds russet potatoes (2-3)
- 1 medium yellow onion, peeled (about the size of a baseball)
- 2 large eggs
- 2 scant teaspoons salt
- 2 teaspoons baking powder
- 1/4 cup all purpose flour
- 1 cup vegetable oil
- Equipment: 2 heavy non-stick rimmed baking sheets*
Instructions
- Set oven racks in center preheat oven to 425°F.
- Peel the potatoes, then coarsely grate them with the onion together in a food processor or by hand using a box grater. Place the potato and onion mixture in a fine sieve and press down firmly with a wad of paper towels to remove excess moisture. Stir and repeat a few times with fresh paper towels until the liquid is mostly drained. Transfer the potato and onion mixture to a large bowl and mix in the eggs, salt, baking powder, and flour.
- Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place the pans in the oven for 10 minutes to heat the oil. Wearing oven mitts, very carefully remove the pans from the oven. Drop the batter by the 1/4-cupful onto the baking sheets, spacing the latkes about 1-1/2 inches apart. Using the bottom of the measuring cup or a spoon, press down on the latkes to flatten just slightly. Bake for 15 to 20 minutes, or until the bottoms are crisp and golden. Carefully remove the pans from oven and flip the latkes (tongs are the best tool as a spatula may cause oil to splatter). Place the pans back in the oven and cook until the latkes are crisp and golden brown all over, about 10 minutes more. Remove the pans from the oven and transfer the latkes to a large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
- *It is very important to use non-stick baking sheets so the latkes don't stick.
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These latkes are great & foolproof. I’ve made them several times and they are always perfectly tasty, and crunchy. There is no need for me to search for a “better” recipe. Thanks Jenn for all you great reliable recipes.
These were delicious. I used non stick aluminum foil (dull side up as directed). I didnt have any issues with sticking. I only used 1/4 cup oil and that worked for me.
Delicious!
I made a half order of these tonight for dinner. Turned out great. I used a USA Pans baking pan and nothing stuck. Served with quince-apple sauce and braised cabbage seasoned with lavender salt. I’ve never had the fried version, but both my wife and I thought these were very good.
Made these last night and they were delicious. Rather than use paper towels, I squeezed the shredded potatoes in a cotton (flour sack) towel. Leftovers reheat nicely in the toaster oven. Thank you Jen!
Great recipe. We made it yesterday for Chanukah, and we didn’t peel the potatoes. We couldn’t taste the difference. We also mixed it with sweet potatoes. It was so good.
I substitute frozen hashed brown potatoes for the fresh. Much simpler and cleaner. No change to proportion. (I also use parchment paper with no problems).