Serves 16
30 min
Shockingly Crisp Baked Latkes
Recipe GLPR90de91036168e9
Golden, crispy potato pancakes baked to perfection instead of fried. Made with shredded russet potatoes and onion bound with egg and a touch of panko, these latkes deliver the classic crispy exterior and tender interior without deep frying. Serve with traditional toppings like applesauce, sour cream, smoked fish, or fresh herbs for a lighter take on this beloved Jewish classic.
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Ingredients
3/4 cup peanut or vegetable oil, plus more as needed
3 medium russet potatoes (1½ to 2 pounds), scrubbed
1 large yellow onion, peeled and halved
1 large egg
2 tablespoons panko breadcrumbs, matzo meal, or all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
Flaky sea salt, for garnish
Applesauce, sour cream, lox, smoked trout, lemon wedges, chopped chives, and chopped dill, for serving
Directions
Preheat your oven to 425°F. Divide the oil between two large rimmed baking sheets, using about 3 tablespoons per sheet, and place in the oven to heat while you prepare the potato mixture (reserve remaining oil for later use if needed).
Using a box grater or food processor, shred the potatoes and onion together. Transfer the shredded mixture to a clean kitchen towel and squeeze firmly over a bowl to remove as much excess liquid as possible—this is essential for crispiness.
In a large bowl, whisk together the egg and panko. Add the squeezed potato-onion mixture, and stir to combine thoroughly. Season generously with kosher salt and black pepper.
Carefully remove the baking sheets from the oven. Working quickly and in batches, drop rounded tablespoons of the potato mixture onto the hot oil, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon.
Bake for 12 to 15 minutes, until the latkes are golden brown and crispy at the edges. If needed, drizzle additional oil around them halfway through baking for extra crispness.
Remove the latkes from the oven and transfer to paper towels to drain. Sprinkle immediately with flaky sea salt while still hot.
Serve warm with your choice of applesauce, sour cream, smoked fish, lemon wedges, fresh chives, and dill.
