Baking latkes uses very little oil, makes much less mess, and is easier when you’re feeding a crowd. We quadrupled the recipe, and managed to fit all our baking sheets into two ovens, to feed 14 people at the same time at Lunch Club.
makes ~16 latkes
= 4 main course servings, or more, if serving as an appetizer or snack
- 2 large baking sheets
- box grater
- large mixing bowl
- parchment paper
- large sieve
- measuring cup, measuring spoons
- mixing spoon (or use your hands)
- 2 lbs potatoes, scrubbed but not peeled
- 1 onion
- 2 eggs
- salt, pepper
- 1⁄4 cup matzo meal or 1⁄4 cup flour or 1⁄4 cup fine cornmeal (use cornmeal, if you need them to be gluten-free)
- 1⁄4 teaspoon baking powder
- cooking oil spray
To serve: applesauce and sour cream
- Preheat oven to 425°F.
- Grate potatoes and onion using the large holes on a box grater.
- Drain potatoes and onions in a large sieve, pressing down to remove as much moisture as possible.
- Whisk the eggs in a large bowl and add all ingredients. Mix well.
- Line two baking sheets with parchment paper, and spray with cooking oil spray.
- Scoop out 1/4 cup of the potato mixture and use your hands to make flat, thin patties. Thinner latkes will crisp up better, and be cooked all the way through. Spray lightly with cooking oil.
- Bake ~15 minutes, or until crisp and lightly browned on edges, and golden on bottom. Turn latkes over, and bake 10 minutes longer. (If you use a convection oven, you can cut these times a bit.)
- Serve with applesauce and sour cream.
Adapted from: http://www.food.com/recipe/baked-latkes-48494