For an updated take on the classic latke recipe, we opted to bake the potato pancakes rather than fry them in oil. The move makes for thin, delightfully crispy pancakes that are perfectly browned but not too greasy. And while you might not be eager to try a new recipe during Hanukkah, consider this: You can whip up two dozen latkes, all at once, with this method. No messy oil splatters, no frying two or three pancakes at a time. Instead, you’ll have the traditional latkes ready for a crowd in under half an hour, and every single one will be crispy and fresh.
2 tablespoons canola oil
2 pounds (5 medium) peeled medium-starch potatoes, such as Yukon gold
1 medium red onion, finely chopped (3/4 cup)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
applesauce and sour cream, for serving
Sat fat 0g
How to Make It
Heat oven to 450° F. Brush 2 baking sheets with 1 tablespoon of the oil and set aside.
Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Place the grated potatoes in a large bowl with the onion, flour, salt, pepper, eggs, and the remaining tablespoon of oil. Toss to mix well.
Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden brown on the bottom. Turn the latkes with a metal spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
Transfer to a platter and serve with the applesauce and sour cream. This recipe makes 2 dozen latkes.