I’ve been enjoying the traditional potato latkes, fried on the stovetop, for YEARS! Now don’t get me wrong…..I love traditional latkes. Who can resist that crispy, crunchy exterior and the oozing oil from that moist blend of potatoes as you take your first bite?
What I don’t love is that greasy after-feeling and the guilt that comes with knowing you just threw your morning’s workout down the tubes in 3 slithery bites.
So I tried….. baking…..grilling…..steaming…. anything other than frying! I could never find a fabulous alternative to frying. Until now.
– 5 medium potatoes, peeled and quartered
– 1 medium onion, peeled and quartered
– 1 egg
– 1 tablespoon flour
– salt and black pepper, to taste
– Olive oil (enough to cover the surface of the pan you’re using)
1. Preheat your oven to 425 degrees
2. Coat the surface of the sheet pan you will be using with a very thin layer of olive oil, set aside
3. Place the potatoes and onion in a food processor and pulse until a uniform mixture is achieved
4. Squeeze as much of the water out of the potato/onion blend and place in a bowl
5. Mix in the flour, salt and pepper
6. Drop a spoonful of the mixture onto the oiled sheet pan and flatten with the back of your spoon – leave a bit of space between each latke so you have room to flip them later
7. When your pan in filled, place it in the center of your 425 degree oven for 15 minutes.
8. After the first 15 minutes, flip each latke over with a spatula and place back in the oven for another 8-10 minutes.
9. Remove to a dish with a paper towel for draining excess oil.
Enjoy with your favorite topping or like me, with a squirt of lemon juice and hot sauce! Happy Hannukah!