Shockingly Crisp Baked Latkes Recipe

Introduction

These shockingly crisp baked latkes are a healthier twist on the classic fried treat, delivering golden, crunchy pancakes with less oil. Perfectly seasoned and baked to perfection, they make a delightful snack or side dish that pairs wonderfully with traditional toppings.

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, matzo meal (not matzo ball mix), or all-purpose flour
• Kosher salt and freshly ground black pepper
• Flaky sea salt
• Latke fixin’s such as applesauce, sour cream, lox, smoked trout, lemon wedges, chopped chives, and chopped dill, for serving

Instructions

1. Step 1: Heat the oven to 425°F and pour a generous ½ cup of the oil on a sheet pan.
2. Step 2: Use a box grater or a food processor fitted with the coarse grater attachment to grate the potatoes and onion.
3. Step 3: Transfer the mixture to a clean kitchen towel placed over a large bowl. Gather the towel edges and squeeze out as much liquid as possible from the potatoes and onions. Let the mixture sit for 10 minutes, then squeeze again to remove extra moisture. Keep the potato mixture in the towel briefly. Let the liquid in the bowl sit for 5 minutes, then carefully pour off the water, leaving the milky white potato starch on the bottom.
4. Step 4: Place the oiled sheet pan in the oven and heat for 10 minutes. Meanwhile, transfer the potato mixture from the towel to the bowl with the starch. Add the egg, panko, 1 teaspoon kosher salt, and plenty of black pepper. Mix thoroughly with your hands until combined.
5. Step 5: Remove the hot sheet pan from the oven. Scoop 8–10 mounds of latke batter (about ¼ cup each; for smaller latkes, use 2-tablespoon mounds) onto the pan. Flatten each mound slightly with a spatula. Bake for 20–25 minutes (15–20 minutes for smaller latkes), until edges and bottoms are deeply golden brown.
6. Step 6: Flip the latkes carefully and press them down gently, allowing excess oil to pool on the pan. Bake for another 10–15 minutes until golden on both sides. Transfer the latkes to a paper-towel-lined plate or clean sheet pan, sprinkle with flaky salt, and let rest for 5 minutes. Then move to a serving plate. Add an additional ¼ cup of oil to the pan to replace the absorbed oil, warm it in the oven for 10 minutes, and bake remaining latkes while enjoying the first batch. Serve with your choice of applesauce, sour cream, lox, smoked trout, lemon wedges, chives, or dill.

Tips & Variations

• For extra crispiness, be sure to squeeze out as much moisture as possible from the potatoes and onions.
• Use panko or matzo meal for a lighter texture; flour is a good gluten alternative but may yield a denser latke.
• Try adding a pinch of garlic powder or smoked paprika to the mixture for a subtle flavor boost.
• Smaller “silver-dollar” latkes bake faster and are perfect for parties or appetizers.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness, or use a toaster oven for best results. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture ahead of time?

It’s best to prepare and bake the latkes soon after grating to preserve freshness and texture. However, you can grate and squeeze the potatoes and onions a few hours ahead, keeping the mixture covered and refrigerated. Mix in the egg and other ingredients just before baking.

What’s the best oil for baking latkes?

Peanut or vegetable oil works well because of their high smoke points and neutral flavors, allowing the latkes to crisp nicely without burning.

Shockingly Crisp Baked Latkes Recipe

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★★★★★

4.7 from 141 reviews

These shockingly crisp baked latkes offer a healthier take on the traditional fried potato pancake. Using the oven and a generous amount of oil on a baking sheet, the latkes achieve a golden, crunchy exterior with tender insides. Served with classic fixin’s like applesauce, sour cream, and fresh herbs, this recipe is perfect for a festive holiday or any time you crave comforting, crispy latkes without deep frying.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 to 10 latkes 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Jewish
• Diet: Kosher

Ingredients

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Latkes

• 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, matzo meal (not matzo ball mix), or all-purpose flour
• 1 teaspoon kosher salt
• Freshly ground black pepper, to taste
• Flaky sea salt, for finishing

Serving Fixin’s

• Applesauce
• Sour cream
• Lox
• Smoked trout
• Lemon wedges
• Chopped chives
• Chopped dill

Instructions

1. Preheat and prepare sheet pan: Heat the oven to 425°F (220°C) and pour a generous ½ cup of the peanut or vegetable oil onto a rimmed sheet pan, spreading it evenly. Place the oiled sheet pan in the oven to heat the oil for 10 minutes.
2. Grate potatoes and onion: Use a box grater or a food processor with the coarse grater attachment to grate the scrubbed russet potatoes and peeled onion. Collect the grated mixture in a bowl for the next step.
3. Drain excess liquid: Transfer the grated mixture into a clean kitchen towel and hold it over a large bowl. Gather the towel’s edges and squeeze out as much liquid as possible from the potato and onion mixture. Let it sit for 10 minutes, then squeeze again to remove additional moisture. Leave the mixture in the towel briefly. Pour the collected liquid into a bowl and let it sit for 5 minutes, then carefully pour off the water while retaining the milky potato starch settled at the bottom.
4. Mix latke batter: Place the potato mixture from the towel back into the bowl containing the potato starch. Add the large egg, 2 tablespoons of panko (or matzo meal or flour), 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Combine thoroughly by hand until the mixture is cohesive.
5. Form and bake first side: Remove the hot oiled sheet pan from the oven. Using a ¼-cup scoop, shape 8–10 mounds of the potato batter onto the pan, spacing evenly. Slightly flatten each mound with a fish or offset spatula. Bake for 20 to 25 minutes until the bottoms and edges are deeply golden brown. For smaller ‘silver-dollar’ sized latkes, use 2-tablespoon mounds and reduce baking time to 15–20 minutes.
6. Flip and bake second side: Carefully flip each latke on the sheet pan using a spatula. Press down gently on each to flatten and let excess oil gather around them. Return to the oven and bake for an additional 10 to 15 minutes until the second side is also deeply golden and crisp.
7. Drain and season: Transfer the cooked latkes to a paper-towel-lined plate or another clean sheet pan to drain excess oil. Sprinkle generously with flaky sea salt. Let the latkes rest for 5 minutes to crisp further.
8. Repeat baking for remaining latkes: Add about ¼ cup more oil to the sheet pan to replace oil absorbed by the first batch. Heat the pan and oil in the oven for 10 minutes before baking the remaining portion of the latke batter in the same manner.
9. Serve: Arrange the latkes on a serving plate and offer with traditional accompaniments such as applesauce, sour cream, lox, smoked trout, lemon wedges, chopped chives, and dill.

Notes

• Draining the liquids properly is key to achieving crispy latkes—don’t skip the double squeeze of the potato mixture.
• Using high-starch russet potatoes gives the best texture and flavor.
• You can substitute the panko with matzo meal or all-purpose flour depending on dietary preference.
• Baking the latkes in oil on a hot sheet pan mimics frying but with less oil absorption for a lighter outcome.
• Allow latkes to rest briefly after baking for a crispier texture.
• Adjust baking time slightly depending on the thickness of latkes and your oven’s heat distribution.

Keywords: latkes, baked latkes, crispy latkes, Jewish recipe, potato pancakes, Hanukkah recipes, oven-baked latkes, Jewish holiday food