About the Recipe
Gather your family to celebrate the Festival of Lights with a healthier and enjoyable twist on a beloved Hanukkah dish. Instead of the traditional fried latkes, try these delectable Baked Potato Latkes. They’re not only crispy and satisfying but also oven-baked, making them a healthier alternative to their fried counterparts. Naturally gluten-free, these latkes ensure that everyone at your gathering can indulge without worry. Using significantly less oil than the traditional frying method, these baked latkes allow you to savor all the flavors you love while reducing calories and fat content. This healthier approach lets you enjoy this cherished holiday dish guilt-free. One of the standout features of these Baked Potato Latkes is their convenience. Instead of spending time standing over a hot pan, frying each latke individually, you can simply spread the mixture out on a baking sheet and bake an entire batch at once. This not only minimizes kitchen mess but also frees up your time, allowing you to fully engage with your loved ones during this special season. Imagine the joy of gathering around the table, sharing stories, and creating memories while savoring these perfectly baked latkes. With a golden-brown exterior and a tender, flavorful interior, they’re sure to be a hit with family and friends alike. Serve them with traditional accompaniments like applesauce and sour cream, or get creative with your favorite toppings. This Hanukkah, embrace the spirit of togetherness and health without compromising on taste. These Baked Potato Latkes are more than just a dish; they’re a celebration of family, tradition, and a touch of culinary innovation. So gather your family, roll up your sleeves, and enjoy the festive atmosphere as you prepare this delightful treat that everyone will adore.
Ingredients
6 large russet potatoes
2 Vidalia or yellow onions
1 teaspoon kosher salt
2 teaspoons baking powder
¼ teaspoon freshly ground black pepper
3 large eggs
Applesauce and sour cream (for serving)
Preparation
Preheat the oven to 325 degrees Fahrenheit.
Peel the potatoes.
Using the grater disk on a food processor, grate the potatoes and onions.
Transfer the grated mixture to a large kitchen towel. Gather the ends of the towel, twist them over the sink, and squeeze firmly to extract as much liquid as possible.
Open the towel and toss the mixture to loosen it. Gather the towel again and wring out the remaining moisture.
In a medium bowl, whisk together salt, baking powder, pepper, and three eggs until well combined. Add the potato mixture to the bowl and use your fingers to mix until the mixture is thoroughly coated.
The latke mixture should be wet and thick, not soupy. If the mixture is too dry and does not hold together, add the remaining egg to achieve the desired consistency.
Bake the latkes in the preheated oven for 40 minutes, or until they are golden brown and crispy on the outside.
Serve warm latkes with applesauce and sour cream.
Notes