Hanukkah begins this Saturday night, so there’s no time like today to hone in on your latke recipe. Today we’ve got a recipe for oven-fried potato latkes. If you’ve never tried this frying strategy before, this is going to rock your world. No more being a slave to the frying pan while the house swarms with hungry adults and their gelt-fueled, manic children! Also, way less mess. Win!
Oven-Fried Potato Latkes
By Zoe Singer
Adapted from In the Kitchen with a Good Appetite, by Melissa Clark. As Melissa points out, this recipe is easily multiplied (or halved, actually). If you make more than one batch, add a bit more oil to cover the bottom of the pans after the first batch, and reduce the baking time to allow for the pre-heated pans.
Time: 30 minutes
Makes 24 latkes
2 large russet potatoes (about 1 pound), scrubbed and quartered lengthwise
1 large onion (8 ounces), peeled and quartered
½ cup all-purpose flour
2 large eggs
2 ½ teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
About 1 cup vegetable oil
Applesauce, sour cream or Greek yogurt, and smoked salmon, for serving
1. Preheat the oven to 425˚ F. Line two large, heavy rimmed baking sheets with heavy-duty foil. Coarsely shred the potatoes and onions together in a food processor (or grate by hand with a box grater). Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.
2. Working quickly, combine the potatoes and onions with the flour, eggs, salt, baking powder and pepper, tossing with a fork until well combined.
3. Pour ½ cup oil onto each baking sheet, spreading it with a spatula. With a fork, scoop 12 small latkes onto each baking sheet, pressing to flatten into disks.
4. Bake the latkes until crisp on the bottom and sizzling, about 12 minutes. Flip the latkes, rotating the pans from back to front and top to bottom, and bake until crisp on the second side, about 8 more minutes. Transfer to a cooling rack lined with paper towels or paper bags, drain briefly, and serve.