These baked latkes are almost as good as fried ones. They're incredibly flavorful, crispy on the outside, and tender on the inside.
I was curious to see if I could take my latkes recipe, the foolproof one I've developed over the years, and make it in the oven. The short answer: Yes, it can be done, and the results are delicious! These crispy baked latkes are an excellent option if you prefer to avoid frying. Since baking is so much easier than frying, I make this recipe for Hanukkah almost every year.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Potatoes: I use Yukon Gold or Russet potatoes. While I prefer the flavor of Yukon Gold, the high starch content of Russet potatoes helps make the latkes sturdier.
- Onion: It should be finely chopped. You don't want big pieces of onion in your latkes! You can use ½ cup of chopped scallions (green and white parts) instead of onions.
- Coconut flour: Absorbs any extra liquid and helps the latkes set. You won't taste it. I use it because it's highly absorbent. If you don't need this recipe to be gluten-free, you can use 2 tablespoons of all-purpose flour.
- Optional variation: This is nontraditional, but you can add ¼ cup of grated Parmesan to the mixture for flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Grate the potatoes and chop the onion in your food processor. Add them to a colander and press on them to remove liquid. Transfer the mixture to a large bowl. In a small bowl, beat the egg with salt, pepper, and garlic powder. Add the egg mixture to the potato/onion mixture and stir. Add the flour and stir to combine.
Drop spoonfuls of the mixture onto a parchment-lined, rimmed baking sheet, forming 12 thin pancakes. Press with your hands to flatten the patties while keeping their shape. Generously spray the latkes with oil.
Bake the latkes in a preheated 450°F for about 15 minutes per side. Serve them immediately with your favorite toppings.
Recipe Tip
Note that the recipe calls for parchment paper. In the past, I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick.
If you choose parchment paper, look for one that says you can use it for high-heat baking. Another option is nonstick foil.
Recipe FAQs
It's not. It's true that after you grate the potatoes, they will quickly change their color and darken. Don't worry about it - this does not affect the taste or texture of the latkes.
Yes. I usually make them an hour ahead of time and keep them in a warm (170°F) oven until it's time to serve them.
Yes. These spinach fritters and these spaghetti squash fritters are two delicious low-carb latke substitutes. If you prefer a baked recipe, these baked zucchini fritters are also very good.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven. They won't be as good as fresh, but they'll be very close. You can also freeze the cooled leftovers for up to three months. Thaw them overnight in the fridge before reheating.
Serving Suggestions
I usually arrange these latkes on a big platter and add a few small bowls with the following condiments (some traditional, some not):
- Sour cream or sour cream dip
- Applesauce
- Salsa
- Cream cheese dip
- Pimento cheese
- Pickled red onions
Recipe Card
Crispy Baked Latkes
Video
Ingredients
- Avocado oil spray
- 1 pound Yukon Gold potatoes - peeled, or Russet potatoes
- 1 small onion - 2.5 ounces
- 1 large egg
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon coconut flour
Instructions
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper marked as safe for high-heat baking or nonstick foil. Spray the parchment paper or foil with oil.
- Grate the potatoes using your food processor’s grating attachment. Transfer them to a colander.
- Wipe the food processor clean with a paper towel and use the food processor's standard blade to chop the onion.
- Add the chopped onion to the colander. Mix the potatoes and onions. Press on them firmly and repeatedly with your hands to remove as much liquid as possible.
- Transfer the potato/onion mixture to a large bowl.
- In a small bowl, beat the egg with salt, pepper, and garlic powder.
- Add the egg mixture to the potato/onion mixture and stir, then add the flour and stir to combine.
- Drop spoonfuls of the mixture onto the prepared baking sheet, forming 12 very thin pancakes. Press with your hands to flatten the patties as much as possible while keeping their shape. Generously spray the latkes with oil.
- Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove the pan from the oven, flip the latkes, spray them again with oil, and bake them for 10-15 more minutes, until crisp and deep golden brown on the second side.
- Serve immediately with a dollop of sour cream.
Notes
- You can replace the coconut flour with 2 tablespoons of all-purpose flour if you're OK with gluten. The nutrition info will change.
- Note that the recipe calls for parchment paper. In the past, I used foil, and while the latkes brown more uniformly when baked on foil, they also tend to stick. If you use parchment paper, look for one that says you can use it for high-heat baking. Another option is to use nonstick foil.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them uncovered in a 350°F oven. They won't be as good as fresh, but they'll be very close.
- This is not a low-carb recipe.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
