Shockingly Crisp Baked Latkes

Name: Shockingly Crisp Baked Latkes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Cuisine: Jewish
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

Recipe GLPR90de91036168e9

Jewish

Appetizer

30 min

127 cal

Servings: 16

Oven

SNAP eligible

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.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

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.

Comments

Grocery List Plus Editorial Staff4.25

Latkes are a smart North Carolina pick—russet potatoes and eggs are stable at every major chain, panko and kosher salt are standard, and this baked method bypasses the oil-splatter mess of frying. The 30-minute claim ignores potato shredding and liquid wringing, which realistically add 15 minutes; budget 45 minutes total. At 16 servings, the cost per latke runs under $0.40 with pantry basics, but the toppings (lox and smoked trout especially) will run $4–6 each depending on where you shop—Harris Teeter and Food Lion carry them, but smoked trout is pricier and less common than lox, so expect to hunt or substitute. These reheat beautifully, making them ideal for meal prep or a crowd, but the smoked fish toppings don't improve on the second day.