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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/shockingly-crisp-baked-latkes-recipe/