Since baking is so much easier than frying, I make this recipe for Hanukkah almost every year. I was curious to see if I could take my latkes recipe, the foolproof one I’ve developed over the years, and make it in the oven. The short answer: Yes, it can be done, and the results are delicious! These crispy baked latkes are an excellent option if you prefer to avoid frying.
Ingredients
Recipe Card
Avocado oil spray: I use it to spray the latkes before baking them. Potatoes: I use Yukon Gold or Russet potatoes. While I prefer the flavor of Yukon Gold, the high starch content of Russet potatoes helps make the latkes sturdier. Onion: It should be finely chopped. You don’t want big pieces of onion in your latkes! Egg: I use large eggs in most of my recipes, including this one. To season: Sea salt, freshly ground black pepper, and garlic powder. Coconut flour: Absorbs any extra liquid and helps the latkes set. You won’t taste it. I use it because it’s highly absorbent. If you don’t need this recipe to be gluten-free, you can use 2 tablespoons of all-purpose flour instead.
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper marked as safe for high-heat baking or nonstick foil. Spray the parchment or foil with oil. Grate the potatoes using your food processor’s grating attachment. Transfer the grated potatoes to a colander. Wipe the food processor clean with a paper towel and chop the onion using the food processor’s standard blade. Add the chopped onions to the colander. Mix the potatoes and onions. Press on them firmly and repeatedly with your hands to remove as much liquid as possible. Drop spoonfuls of the mixture onto the prepared baking sheet, forming 12 very thin pancakes. Press with your hands to flatten the patties as much as possible while keeping their shape. Generously spray the latkes with oil. Serve immediately with your favorite toppings. I like to serve these latkes with sour cream. If you choose parchment paper, look for one that says you can use it for high-heat baking. Another option is nonstick foil. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge before reheating them in the oven.
