About the Recipe
This is the easiest latke recipe you’ll ever make!
Forget about frying your latkes this year, try baking them. Less mess and clean up! These are so delicious and so super simple to make!
Potato latkes are meant to symbolize the miracle of Hanukkah. When the Second Temple of Jerusalem was destroyed the oil from the menorah stayed aflame for 8 days even though there was only enough oil for one day.
2 large russet potatoes, scrubbed and cut lengthwise into quarters about 1 pound
1 large onion, peeled and cute into quaters
2 large eggs
1/2 cup all-purpose flour GF is necessary
1 tsp kosher salt, coarse ground plus some for sprinkling
1 tsp baking powder
1/2 tsp black pepper, ground
chives, fresh, chopped
3 Tbs safflower oil
1. Preheat oven to 425° F and line a baking sheet with parchment paper.
2. Grate potatoes & onion into a large mixing bowl lined with a double layer of paper towels.
3. Squeeze and wring out as much liquid as possible – let sit for 10 minutes, then wring out again, replacing paper towels if the mixture is still very wet.
4. Add the eggs, flour, salt, baking powder & pepper, and mix until the flour is absorbed.
5. Using a tablespoon, drop batter onto a baking sheet and flatten each mound into a disc.
6. Brush tops generously with oil and bake until edges are browned about 15-20 minutes.
7. Flip and brush other side with oil and return to the oven for an additional 10-15 minutes or until the tops are brown.
8. Sprinkle with chopped chives.
9. Serve warm with applesauce or a dollop of sour cream if desired.
Want to see this recipe being made? Click here to view on Instagram