Latkes (potato pancakes) are the food of choice for Hanukkah. That’s because they’re typically cooked in oil and oil is an important symbol for Hanukkah. The problem is that cooking latkes in all that oil is very unhealthy. It’s also time consuming to deep-fry them individually. This year I was determined to come up with a way of baking latkes to avoid so much oil and hassle. Yet they still had to taste yummy. I’m happy to say, they did!
Here’s the recipe for how I made the latkes by baking them.
Recipe for Baked Latkes
Preheat oven to 425 F
2 to 2 1/2 pounds Potatoes
1 – 2 Yellow Onions (optional, but recommended)
2 Eggs, lightly beaten
1/4 cup Flour or Matzoh Meal
1 t. Baking Powder
1 t. Salt (more or less to taste)
Pepper to taste
1. Grease 2 or 3 cookie sheets with canola oil. Darker metal baking pans seem to make the latkes crispier. Glass made them more moist. You can choose which pans you use based on the end taste you like.
2. Clean the potatoes and cut off any imperfections.
Peel the onions. Grate potatoes and onions. (If your eyes can’t take grating the onions, you can finely chop them.) I grated it all in a food processor.
2. Put the grated onion and potato into a colander in the sink. Strain out all the liquid, pressing down with a clean towel or squeeze it with your hands.
3. Place the potato-onion mixture in a bowl and combine with the remaining ingredients.
4. Put a heaping tablespoonful of the mixture onto the cookie sheet and press down the mound with the back of the spoon to flatten. Make about 12 patties per cookie sheet, not letting them touch. (NOTE: Bigger patties will be moister and thinner, smaller patties will be crispier.)
5. Bake for about 12 – 15 minutes till golden brown. Some pans will cook the patties quicker so you’ll need to keep an eye them. When they’re a nice golden color (see photo below), flip them. Then cook for another 10 – 15 minutes until golden brown on the other side.
The two bowls below show how differently the latkes can turn out depending on the thickness, size and cooking time. Note also that adding more onions can make them moister and cook more slowly.
Most of us in my family liked the moist ones in the top bowl better. My son preferred the crunchy ones pictured at bottom. The trick is to try different ways to see what your family likes.
I must say, these were all very tasty and MUCH easier to make. So try ’em, you might like ’em!
This article was posted on Tuesday, November 30th, 2010 at 10:11 pm and is filed under Countries & Cultures, Hanukkah, Hanukkah Recipes, Holiday Recipes, Holidays Around the World, Israel, Latkes, Recipes of the World, Side Dishes, USA. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
5 Responses to “Healthy Recipe for Baked Latkes”
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December 1st, 2010 at 2:01 am
But… but… but you have to fry them! It’s symbolic!
December 1st, 2010 at 9:42 am
With baked latkes you’re still cooking them on an oiled cookie sheet. If you desire more oil in the recipe, you can spray them with an oil mister.
Some people will still prefer the traditional way. I have a recipe for that too at:
December 5th, 2010 at 9:29 pm
I don’t know. It seems strange to me. (I have that same reaction to chocolate coins with Santa on them, though. Don’t mind me!)
December 7th, 2010 at 9:50 am
I made 2 batches… some fried, some baked. My heart healthy family won’t eat the fried ones and I won’t eat the baked ones! I wonder if you can bake them and them do a quick flash in the pan to get that crispiness that makes them so good. Happy Chanukah and thanks for posting thje recipe MamaLisa.
December 7th, 2010 at 10:20 am
Happy Chanukah Susan!
I think you can cook them a little less in the oven, then fry them in a little oil at the end. In this case you wouldn’t need to deep-fry them, just coat them with a little oil in the pan. This way you should at least be able to use much less oil but still get the crisp.
But note that the ones I made in the oven that had less onions and were made a little thinner were very crispy, like flat tater tots.