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Parve
Easy
40 Minutes
Diets 
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, hot oil splattering all over the kitchen, children running underfoot – no thank you! Enter these oven-fried baked latkes. They’re no healthier, mind you, but just as good, half the mess since they’re baked in the oven, and so much easier.
More Latkes Recipes for Hanukkah:
Baked, No-Fry, Sweet Potato Latkes
Vegan Potato Latkes
Best Potato Latkes
Very Basic, Quick and Simple Potato Latke Recipe
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 Haddar Baking Powder
1/4 cup all purpose flour
1 cup vegetable oil
Set oven racks in center of oven. Preheat oven to 425 degrees.
Peel the potatoes, then coarsely grate them with the onion together in food processor or by hand using a box grater.
Place potato mixture in a fine sieve and press down firmly with paper towel to remove excess moisture. Stir and repeat a few times with fresh paper towels until liquid is mostly drained.
Transfer potato mixture to bowl and mix in eggs, salt, baking powder and flour.
Fill two heavy non-stick rimmed baking sheets with 1/2 cup oil each. Place pans in oven for 10 minutes to heat the oil. Wearing oven mitts, carefully remove pans from oven.
Drop batter by the 1/4-cupful onto baking sheets, spacing about 1 and 1/2 inches apart.
Using the bottom of the measuring cup or a spoon, press down on pancakes to flatten just slightly.
Bake for 15-20 minutes, or until bottoms are crisp and golden.
Carefully remove pans from oven and flip latkes (tongs are the best tool as a spatula may cause oil to splatter).
Place pans back in oven and cook until latkes are crisp and golden brown all over, about 10 minutes more.
Remove pans from oven and transfer latkes to large platter lined with paper towels. Serve immediately with sour cream or apple sauce, if desired.
This recipe originally appeared on Once Upon a Chef. And check out Jenn’s cookbook, out now, Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes.
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Best latke receipe I have ever made! Actually better cooked this way than fried latkes! It has the yummy fried flavour without being saturated in oil. Polished the whole batch in minutes….
We didn’t use as much oil, so the latkes stuck a little BUT the problem was the SALT. Way way too much SALT. The recipe should call for a 1/2 teaspoon, not nearly two teaspoons.